Grilled Pizza with Peaches, Prosciutto, and Arugula

Grilled Pizza with Peaches, Prosciutto, and Arugula
Tree-ripe stone fruit shines when paired with rich prosciutto, salty young pecorino, and peppery fresh arugula atop a well-charred crust.Jenny Huang

Al Forno in Providence, Rhode Island is famous for being the birthplace of grilled pizza, which the restaurant has been making since 1980. The dough is surprisingly adaptable and cooks up perfectly crisp and chewy on the grill or even in a stovetop grill pan. Whether you're grilling indoors or outdoors, top your pizza sparingly, either Neapolitan-style or with peak-season produce, such as the ripe summer peaches used here.

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