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Homemade Pizza with Grilled Peaches and Balsamic Vinegar


Garlic glaze:

1 head garlic

1/2 cup Olive Oil Divine’s Koroneiki Extra Virgin Olive Oil or Italian Herb Infused Extra Virgin Olive Oil

Pinch of Olive Oil Divine’s Himalayan Pink Salt


3 firm peaches, halved and pitted

Olive Oil Divine’s Koroneiki Extra Virgin Olive Oil

6 slices prosciutto

4 oz goat cheese, crumbled

Olive Oil Divine’s Cask 18 Aged Balsamic Vinegar* or Olive Oil Divine's Cask 25 Aged Balsamic Vinegar**


Preheat oven to 400°F. Cut off the top of one head garlic and place in foil casing. You may use a cupcake pan to protect sides of garlic from burning or create an enclosure. Drizzle with olive oil and sea salt. Roast for 35-40 minutes at 400 degrees. Let cool.

Squeeze the garlic out of the cloves and mash the garlic with a fork to create a paste. Add 1/2 cup olive oil and whisk.

For the peaches: Heat a grill or sauté pan, add olive oil. Grill peaches face down on hot pan to create a charred crust. Slice.

Preheat oven to 500°F. On top of the pizza dough add garlic mixture, peaches, crumbled goat cheese, and prosciutto. Drizzle with balsamic vinegar.

Bake pizza in oven for 8-12 minutes or until crust has reached desired crispness.

*Olive Oil Divine's specialty 18 Year Aged Balsamic Vinegar
**Olive Oil Divine's specialty 25 Year Aged Balsamic Vinegar