Recipes Comfort Food Pizza + Calzones Grilled Pizza with Peaches and Aged Cheddar 5.0 (3) 6 Reviews Once the dough is ready to use, this grilled pizza comes together in minutes. Bring your prepped ingredients out to the grill with you for quick assembly (and quick eating). Slideshow: More Pizza Recipes By Tandy Wilson Tandy Wilson F&W Star Chef » See All F&W Chef Superstars Restaurants: City House (Nashville) Experience: Tra Vigne, Terra Restaurant (St. Helena, CA); Margot Café and Bar (Nashville) Education: Scottsdale Culinary Institute Who taught you how to cook? My mom and my grandmothers. After that, I worked for a great chef when I was in college, Kevin Fults. He gave me a culinary school textbook and made me cook my way through it, and that helped me head in the right direction. Favorite cookbook of all time?The Frugal Gourmet Cooks American. I've cooked out of that book more than any other book. It has great biscuits and corn cakes, and cool regional cuisine, before that was considered cool. And all of the recipes work. What's the most important skill you need to be a great cook?Patience. That's a relatively new skill for me. It's made life a lot better. What is the best-bang-for-the-buck ingredient? Whole chicken. We make all of our broth from it, use the chicken breast as a menu item, use the wings on the weekend for Sunday supper, and use the rendered fat from the backs. What's your current food obsession? Doughnuts. I went into Fox's Donut Den six months ago and got an old-fashioned doughnut, then ordered three more, and still think about it every day. They have a great apple fritter, too. Best-bang-for-the-buck food trip? Puerto Rico. I love the idea of whole roasted pig, the mofongo and roasted plantains. What do you consider your other talent besides cooking? I'm hilarious. I tell my friends bad jokes and they look at me and wonder what I'm doing. If you could invent a dream restaurant, what would it be?A meat bonanza in Titan Stadium with everything you'd want at a game—all kinds of sausages. A rosticceria. If you were facing an emergency, and could only take one backpack of supplies, what would you bring?Beans, you can grow them or eat them right away, but they also keep forever. Dried corn for the same reason, and salt pork. You give those three things to a redneck and we can survive happily. Name a dish that defines your cooking.Our trout dish, which is a play on southern Italian stuffed sardines. I gravitate toward delicious blue-collar cooking. You start seeing similarities between Italian and Southern cuisines: grits and polenta; bread crumbs replacing cheese. It stretches on and on. Name a dish that defines you.Corn bread. It's something that I learned from my mom and my mom's mother. I make it at home in my dad's mom's cast-iron pot. I've changed it but am right back where I started. It's not a signature so much as heart and soul, an expression of how things are and how I like them to be. What's your favorite snack?Cheese toast. I'll add buttermilk cheddar with pickles, or hot sauce or preserves. It's a canvas for what's in the fridge. Best new store-bought product? Hapi Sriracha Peas from Target. They're tasty. Do you have any food superstitions?Ever since I worked for Hiro Sone at Terra, I believe in odd numbers. I set my kitchen timer on one hour one minute and one second. And we'll always serve three meatballs. We won't do an even number. Food & Wine's Editorial Guidelines Updated on August 1, 2016 Print Rate It Share Share Tweet Pin Email Active Time: 40 mins Total Time: 3 hrs 40 mins Yield: 2 10-inch pizzas Ingredients 1 3/4 cups all-purpose flour, plus more for dusting 1 cup bread flour 1 1/2 teaspoons kosher salt 1 cup lukewarm water (about 105°-110°) 1 teaspoon active dry yeast 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing 2 medium peaches, thinly sliced 8 ounces aged white cheddar cheese, shredded (2 cups) 1/2 small red onion, thinly sliced Parsley leaves and snipped chives, for serving Directions In a medium bowl, whisk both of the flours with the salt. In a large bowl, whisk the water with the yeast until the yeast dissolves. Whisk in 1 tablespoon of the olive oil. Add the flours and stir with a wooden spoon until a dough forms. Turn out onto a lightly floured work surface and knead until smooth, about 10 minutes. Transfer the dough to a lightly oiled bowl and press a sheet of plastic wrap directly on the surface. Refrigerate overnight. Line a baking sheet with parchment paper. Cut the dough in half and form each piece into a ball; set them about 3 inches apart on the prepared sheet and cover with plastic wrap. Let stand at room temperature until doubled in bulk, 3 hours. Light a grill. On a lightly floured work surface, using a lightly floured rolling pin, roll out each piece of dough into a 10-inch round and brush the tops with 2 tablespoons of the olive oil. Oil the grate and grill the dough oiled side down over moderate heat until lightly charred, 2 to 3 minutes. Brush the tops with the remaining 2 tablespoons of olive oil and flip. Arrange the peaches, cheddar cheese and red onion on top, cover and grill until the cheese is melted and the pizzas are lightly charred on the bottom, 2 to 3 minutes more. Transfer to a work surface. Garnish with parsley and chives, slice and serve immediately. Suggested Pairing Rich, Rhône-inspired white. Rate it Print