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I personally use and love these products in my kitchen. I only recommend what I trust!
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There's somethin' incredibly satisfying about grilling pizza. Maybe it's the char, maybe it's the way the crust gets that perfect crisp-chewy balance. Or perhaps its that the summer is just amazing to be outside, period. Whatever it is, this Grilled Pizza with Prosciutto and Arugula is one of my absolute favorite things to make when the weather is warm. Picture this: the smoky aroma wafting through the air, the sizzle of the grill, and the promise of a delicious meal shared with friends and family. Its hard not to love, right?
This recipe takes the classic flavors of Italy and gives them a fun, modern twist. The salty prosciutto pairs perfectly with the peppery arugula, while a simple balsamic glaze adds a touch of sweetness and acidity that ties everything together. Honestly, it's an explosion of flavor in every bite! Don't be scared to try grilling pizza, it may seem intimidating at first, but trust me, once you get the hang of it, you'll never want to bake a pizza in the oven again! The smoky flavor and the crispy crust is just divine.
I’m telling you what, the secret to a great grilled pizza is all in the preparation. Getting all your ingredients ready beforehand makes the whole process go smoothly. Plus, a well-oiled grill is your best friend – it prevents the dough from sticking and ensures those beautiful grill marks we all crave. So, gather your ingredients, fire up the grill, and let’s make some pizza!
Required Equipments
- Grill
- Pizza peel or large spatula
- Cutting board
- Pizza cutter or knife
- Tongs
- Pastry Brush
Grilled Pizza with Prosciutto and Arugula: Frequently Asked Questions
Grilled Pizza with Prosciutto and Arugula
Elevate your pizza game with this Grilled Pizza with Prosciutto and Arugula recipe! Featuring smoky flavors from the grill, salty prosciutto, and peppery arugula, this gourmet pizza is surprisingly simple to make and guaranteed to impress.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 5 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the grill: Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). Make sure the grates are clean and lightly oiled to prevent sticking.
- Stretch the pizza dough: On a lightly floured surface, gently stretch or roll out the pizza dough to your desired shape and thickness. I usually aim for a 12-inch circle, but feel free to get creative with the shape. Pro tip: the thinner the crust, the crispier it will be!
- Brush with olive oil: Brush one side of the dough generously with olive oil. This will help it crisp up beautifully on the grill and prevent it from drying out.
- Grill the first side: Carefully place the oiled side of the dough onto the hot grill grates. Grill for 2-3 minutes, or until the bottom is lightly charred and the dough is firm enough to flip. Keep a close eye on it to prevent burning! It happen to the best of us.
- Flip the dough: Using tongs or a large spatula, flip the dough over. Now, you'll work quickly to add your toppings to the grilled side of the pizza.
- Add the toppings: Spread a thin layer of pesto over the grilled side of the dough. Then, sprinkle with mozzarella cheese and red pepper flakes. Trust me, the red pepper flakes give it the perfect kick!
- Grill the second side: Close the grill lid and continue grilling for another 2-3 minutes, or until the cheese is melted and bubbly and the bottom of the crust is nicely charred. Keep an eye on it so it doesn’t burn. If the bottom is charring too fast, move the pizza to a cooler part of the grill or reduce the heat.
- Remove from grill: Carefully remove the pizza from the grill using a large spatula or pizza peel and transfer it to a cutting board.
- Add the prosciutto and arugula: Arrange slices of prosciutto over the melted cheese, then top with a generous handful of fresh arugula. The contrast between the warm pizza and the cool arugula is amazing!
- Drizzle with balsamic glaze: Drizzle balsamic glaze over the pizza to add a touch of sweetness and tang. If you don't have balsamic glaze, you can reduce balsamic vinegar in a saucepan until it thickens slightly.
- Slice and serve: Slice the pizza into wedges and serve immediately. Enjoy the delicious combination of smoky flavors, salty prosciutto, and peppery arugula!
- Devour: Seriously, its that good! I sometimes make this for breakfast, don't judge!
📝 Notes
- For a spicier kick, add more red pepper flakes.
- If you don't have pesto, you can use a simple tomato sauce or even just olive oil and garlic.
- Feel free to experiment with other toppings like grilled vegetables, mushrooms, or different cheeses.
🍎 Nutrition
Calories: 450 kcal
Protein: 25 g
Fat: 22 g
Carbohydrates: 40 g
Fiber: 3 g
Calcium: 200 mg
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