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Prepare grill. If using charcoal, place coals only on one side so there is direct and indirect heat available.
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Lightly brush peach slices with olive oil.
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Lightly brush both sides of flatbread with olive oil.
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Lightly drizzle honey over the bread.
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Place Sargento Pepper Jack cheese slices on top. If needed tear the cheese to fit the bread. Set the bread aside until peach slices are grilled.
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Place peach slices on the grill over the direct heat.
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Grill until the peaches have grill marks then turn peaches over and cook until peaches have softened just a little and have grill marks.
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Cut peach slices into chunks and place them on the pizza.
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Place sliced ham on the pizza.
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Dot the cut-up Sargento Provolone Cheese Slices on top and sprinkle pizza with fresh basil.
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Sprinkle with 1/8 teaspoon hot peppered flakes, is desired.
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Place pizza on the grill over indirect heat for 6-8 minutes - turn every 1-2 minutes. Keep lid closed as much as possible. Cook pizza until the bottom crust is golden and the toppings are hot.
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Enjoy!