Contributed by (Adapted from http://zested.wordpress.com)

.

Ingredients

Ripe peaches, thinly sliced
1/4 Water
3 Tbs Honey
fresh Thyme sprigs
2 tsp Balsamic vinegar
fresh Goat cheese, crumbled
good Olive oil, for brushing
freshly ground Salt, to taste

Instructions

Preheat grill on high. Heat water until boiling, add honey and thyme. Cook down until reduced by half. Stir in balsamic vinegar and set aside. Roll out a small handful of dough into an 8-inch pizza pie. Work on a well-floured surface, and turn the dough 90 degrees after every time you roll it to get an even circle. You want it to be fairly thin.

Lay pie on flat surface. Cover with saran wrap if rolling several out at once, and keep cool. (If they get too warm they’ll stretch and tear when you try to cook them.)
Carry pies and toppings out to grill. Brush one side of the pie lightly with olive oil and lay it, oiled side down, directly on the grill. After about a minute, rotate pie 90 degrees to make sure it’s cooking evenly. Dough will begin to puff in big bubbles, 2-3 minutes. Slide off the grill onto a flat surface like a cutting board and flip over, reducing heat to low.
Brush again lightly with olive oil. Sprinkle with goat cheese, and arrange peaches on top. Close grill top until dough crisps and cheese begins to soften, about 3 minutes. Remove from grill and drizzle immediately with the honey-balsamic reduction, and a few grates of coarse salt. Serve immediately.

Read more recipes