We grilled this prosciutto and mozzarella pizza on the barbie for maximum flavour, but you can cook it on the stovetop, too.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Roll each dough ball out on a lightly floured surface to a 20cm x 30cm disc. (If you don’t have a teppanyaki plate, to cook the pizza in a frying pan cut each dough ball in half, then roll out each half to a 20cm disc.) Dust with semolina or polenta. Lightly spray with olive oil spray.
Heat a barbecue on medium-high. Place teppanyaki plate over barbecue, grill-side up. (Alternatively, place the teppanyaki plate over a stovetop and heat on medium-high. Or if you don’t have a teppanyaki plate, place a large frying pan over medium-high heat.) Spray the peach with olive oil spray. Cook for 1-2 mins each side or until tender. Transfer to a plate.
Carefully turn teppanyaki plate over, flat-side up. Reduce heat to medium. Working with 1 pizza dough at a time, cook on the flatplate or in the frying pan for 2-3 mins or until lightly charred underneath and bubbles appear on top. Turn and top with half the passata. Sprinkle with half the pizza cheese. Cover and cook for 5 mins or until the cheese melts and dough is cooked through. Transfer to a platter. Repeat with the remaining dough, passata and pizza cheese.
Whisk vinegar and oil in a bowl. Season. Arrange peach, prosciutto, basil, rocket and mozzarella over the pizza. Drizzle with vinegar mixture.