Barbequed Peach Pizza!

Usually, my favorite thing to do with fresh summer peaches is to just slice them up onto my morning bowl of O's and granola. But occasionally, I want something fancier, something to share with the whole family. Then, peach pie is a great way to go, but that heats up the whole kitchen. So then I saw this recipe. Brilliant! I couldn't resist; we've been outside grilling food a lot anyway, why not grill dessert, too?
Now, I'm giving the recipe as I found it (torn out of a long-forgotten magazine). Next time I make it, though, I might spread the ricotta directly on the crust, before putting on the peaches. Someone try that and let me know how it goes.

4 large ripe peaches
juice of 1 lemon
1 pound of pizza dough
1 16-oz container ricotta cheese
1/4 cup plus 2 tbsp supgar
1 tsp ground cinnamon
2 tbsp melted butter
1/2 c pumpkin seeds or pistachios


Preheat a gas grill to high; adjust to low after 15 minutes.
Peel the peaches, cut each into 16 slices, and drizzle with lemon juice. Set aside.
Combine the ricotta with 1/4 c sugar, set aside. Now combine the cinnamon and remaining 2 tbsp sugar and set that aside.
Lightly flour the back of a large baking sheet or pizza peel. Roll out the pizza dough to 1/4" thick. Place the dough on the baking sheet, brush it with half the butter, and slide off the baking sheet directly onto the grill. Cook until the underside of the dough starts to brown, about 5 minutes (don't worry if it bubbles up a little). Use tongs to slide the dough back onto your baking sheet, then flip the ungrilled side onto the grate. Brush the cooked side of the dough with the remaining butter. Arrange the peaches on top, and sprinkle with sugar & cinnamon and pumpkin seeds. Cover the grill and cook for 8-12 minutes, o runtil the underside of the crust browns. Slide off the grill and serve warm with the sweetened ricotta.