Fresh summer meal favorites like peaches and basil come together for a new take on pizza.
⅓ cup olive oil
2 cups firmly packed fresh basil leaves
½ cup unsalted, roasted almonds
½ cup grated Parmesan cheese (2 ounces)
3 – 4 cloves garlic, peeled and quartered
¼ teaspoon salt
Ground black pepper
1 pound purchased pizza dough*, divided in half and each half rolled to a 10- to 12-inch circle
12 ounces grilled chicken breast halves, cut into strips
1 ½ cups shredded smoked Gouda cheese (6 ounces)
2 fresh peaches, halved, pitted, and thinly sliced
Fresh basil leaves
In a food processor or blender combine the 1/3 cup olive oil, 2 cups basil, almonds, Paremesan, garlic, and salt. Cover and process or blend until nearly smooth, stopping and scraping sides as necessary and adding enough additional olive oil (about 2 tablespoons) to reach desired consistency. Season to taste with pepper. Set aside for prepared meals
Place dough circles on the rack of a charcoal or gas grill directly over medium heat. Cover and grill for 2 minutes. Turn over and remove from grill. Spread pesto evenly over tops of pizzas. Top with chicken and cheese. Return to grill. Cover and grill for 3 to 4 minutes or until crust is crisp and toppings are heated through. Top with peaches and basil.