Grilled Pizza with Tomatoes, Prosciutto and Arugula

by Anne Bennett on September 5, 2011

Sliced tomatoes, mozzarella, prosciutto, topped with fresh arugula lightly dressed with lemon juice and olive oil.

It’s a cool, crisp September morning here in the Midwest. With any luck we’re in the final throes of summer and the leaves will begin turning soon. In the meantime, I’m enrolled in Pizza 101 (self-taught course); today’s lesson involves the grill.

You can bake your pizza in the oven as well. What you want is a steady 500 degree heat source and a pizza stone. Better yet, if you want to make several pizzas at once, heat up both the oven and the grill and bake them simultaneously.

The following recipe is adapted from Cooks Illustrated and has become our favorite summer pizza. Fresh arugula is tossed in lemon juice and olive oil and piled atop the pizza just as it ┬ácomes off the grill. The combination of cool, tangy greens and hot pizza is surprisingly refreshing. Even Tom the carpenter loves it. We’ve taken to topping every pizza we’ve made, regardless of its ingredients, with arugula!

I haven’t given quantities for the topping, as you may want to make more than one pizza. You’ll need about one to two ounces of prosciutto and 1/2 to 1 cup of mozzarella per pizza.

Thin-crust pizza dough

Fresh tomatoes, sliced thin
Olive oil
Thinly-sliced prosciutto
Mozzarella cheese
Arugula, tossed lightly in lemon juice and Extra-virgin olive oil and seasoned with salt and pepper

Prepare pizza dough. Heat grill and/or oven to 500 degrees and place a pizza stone on grate.

Place prepared dough on a well-floured pizza peel (or the back side of a baking sheet). Arrange tomato slices in concentric circles over pizza dough. Drizzle with one tablespoon of olive oil.

Slide pizza onto hot pizza stone, cover grill and cook for approximately 7 to 8 minutes, or until just beginning to brown. Uncover and add sliced prosciutto and mozzarella. Re-cover and continue to cook until crust is well browned and cheese is bubbly.

Remove pizza, allow to cool for a few moments, slice into single slices and top each slice with dressed arugula.

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{ 4 comments… read them below or add one }

Mike September 5, 2011 at 1:51 pm

Anne– I’ve grilled pizza for years and when I have mentioned it to some people, they look at me like I was nuts. I may be, but grilling makes an excellent pizza. I’ve lost my good recipe for dough so I’ll give yours a try. One time I hit a home run with it, best pizza I’ve ever made. Grown men would have wept for joy. fresh basil from my garden, fresh mozzarella, and Italian sausage I get up in Des Moines. It’s made at an Italian grocery store that’s been in the family nearly 100 years. Everyone ins Des Moines eats it. There is nothing like it in Kansas City.

Unfortunately, I’ve never been able to duplicate it since. So now I’m weeping!

Tim Thomas September 10, 2011 at 8:51 am

Thank you

Lin September 15, 2011 at 6:28 pm

Made this twice with with my own pizza crust recipe. So yummy. Thanks.

Kate June 24, 2012 at 12:51 pm

Looks and sounds unbelievably delicious. Thank you for sharing!

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