Grilled Peach Pizzettes with Balsamic Brown Sugar Sauce
2 large, ripe peaches
sunflower-cashew meal (see below)
balsamic brown sugar sauce (see below)
cinnamon sugar (see below)
whole wheat pizza dough
basil—cut in a chiffonade for garnish
*Pre-heat grill or grill pan to medium high heat. Cut peaches in half. Remove and discard seed. Lightly brush cut side of peaches with olive oil. Place the peach halves cut side down on grill/pan. Grill for 5-8 minutes (resist the urge to move the peaches!). Turn the peach halves a quarter turn and grill 2-3 additional minutes. Remove peaches from pan. Set aside (you should have peaches with gorgeous grill marks!).
*Clean pan/grill. Keep pre-heated. Lightly sprinkle flour on to counter or tabletop. Add pizza dough to floured surface. Roll out pizza dough to approx. 1/8 inch (the dough will be very thin). Cut the pizza dough into desired shapes/sizes (I went with the rustic look). Brush the top of each piece of dough lightly with olive oil. Place oiled side directly on to grill/pan. Grill 3-5 minutes. Lightly brush second side of dough with oil. Flip and grill the second side. Remove the dough from the pan and sprinkle lightly with cinnamon sugar.
*Slice the peaches into ¼ inch slices. Arrange 2-3 peach slices on each piece of grilled pizza dough (depending on how large you cut the dough). Sprinkle approx. 1 teaspoon – 1 tablespoon of nut meal on each pizzette. Drizzle each pizzette with the balsamic brown sugar sauce and top with basil. Enjoy!!!
1 cup roasted and salted sunflower seeds
½ cup roasted and salted cashews
1 ½ tablespoons agave
*Blend all ingredients in food processor or blender until the mixture resembles a course meal.
Balsamic Brown Sugar Sauce
1 tablespoon Earth Balance
¼ cup brown sugar
1 ½ teaspoons balsamic vinegar
½ teaspoon vanilla extract
*Melt Earth Balance in small saucepan over medium-low heat. Stir in brown sugar until sugar is completely dissolved. Remove from heat. Stir in balsamic vinegar and vanilla extract. Serve warm (reheats well!).
1 teaspoon cinnamon
1 teaspoon turbinado sugar