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Nutrition Facts
Serving Size 217 g
(Approx. 6 Servings)
Amount Per Serving
Calories 490 Calories From Fat 250
% Daily Value*
Total Fat 28 g 43%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 105 mg 35%
Sodium 2490 mg 104%
Total Carbohydrate 29 g 10%
Dietary Fiber 2 g 8%
Sugars 6 g
Protein 30 g
Vitamin A 10% • Iron 15%
Vitamin C 8% • Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Peach and Prosciutto Pizza

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 H-E-B Midtown Pizza Crust
3 Tbsp olive oil, divided use
2 Tsp Central Market Aged Balsamic Vinegar
2 fresh peaches, thinly sliced
2 Tbsp fresh basil leaves, finely chopped
6 prosciutto slices
1 small shallot, very thinly sliced
4 Oz H-E-B Traditional Fresh Goat Cheese
2 Tbsp pistachios, chopped
1 Tsp H-E-B Kosher Salt
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Instructions

1
Remove 1 pizza crust from freezer and let thaw on counter for 15-20 minutes while preparing toppings.
2
Heat grill to medium high heat.
3
In a small bowl, whisk together 1 tablespoon olive oil and balsamic vinegar. Slice peaches into thin, flat slices, about 1/4 inch thick. Drizzle oil & vinegar over peaches and gently coat with oil.
4
Prepare grill with several short bursts of cooking spray. Briefly grill peaches on both sides, just long enough to caramelize slightly and leave light grill marks. Peaches should still be slightly firm. Remove from grill and set aside. Reserve any juices to drizzle over pizza later.
5
Reduce grill heat to medium.
6
Brush remaining olive oil on top side of pizza crust. Top with chopped basil, grilled peach slices, prosciutto, shallot slices and goat cheese. Slide pizza gently onto grill. Grill for 2-3 minutes with lid closed. Open lid and continue grilling for 2-4 more minutes, or until crust is nicely toasted and cheese is melted.
7
Remove pizza from grill and finish with chopped pistachios, reserved juices from grilled peaches and a light sprinkling of salt.
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