It's best if the pizza dough has been refrigerated before handling and shaping the pizzas for grilling. When the dough is cold it's easier to handle and place on the grill without stretching or breaking.

Blend together the ingredients for the vanilla cream drizzle until very smooth. Add to a squeeze bottle and refrigerate until assembling and serving pizzas.

Combine the ingredients for the butter baste together in a small bowl with a silicone brush. You can take this out to the grill when you're ready to grill the pizza dough.

Grill the peaches for the pizza first until well charred with grill marks and juicy. Remove them onto a separate plate and set aside.

Split the batch of pizza dough in half and hand stretch and flatten each ball into approximately 10-inch rounds on a lightly oiled baking sheet. Ensure your hands are also slightly oiled so the dough doesn't stick.

Brush one side of the pizzas with the butter baste across the entire surface and place that side down on the grill first. After about 10 minutes you can baste the top with more butter and then flip it with a pair of tongs. The time may vary to get the pizza dough golden brown and crispy on the underside. Watch it closely so it doesn't burn.

To assemble the pizzas place grilled peach slices on top of the dough. Drizzle with a generous amount of the vanilla cream. Top with chopped pecans, flaked toasted coconut, and a sprinkle of cinnamon. Slice with a pizza cutter and serve immediately.