Preheat the Grill. Unroll the dough onto a piece of foil that has been oiled with canola oil. (I did that part inside and put the foil and dough on a cookie sheet and then carried it outside to cook it.)

Flip the dough on the foil onto a hot, oiled grill; peel off the foil and turn the heat down and let it cook for 5-6 minutes, taking care not to burn the bottom.

Once it’s cooked and has some char marks, flip the dough over and cook the other side for just a minute or two and then remove the pizza dough from the grill with the semi cooked side on the bottom. (I put mine back onto the foil lined cookie sheet I started with).

Top with mozzarella cheese, peaches, basil and half of the Gorgonzola cheese. Put the cookie sheet back on the grill for just a couple of minutes until the underside of the dough had browned and the cheeses have melted.

Remove the pizza from the grill and let cool for 5 minutes. Top with salad greens, toasted walnuts, blueberries and the remainder of the Gorgonzola cheese Sprinkle with some olive oil and balsamic vinegar if desired.

Cut into squares and enjoy!