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Grilled BLT Pizza

Photo: Kana Okada
Prep time 20 mins
Yield Makes 4 servings


  • 1 16-ounce package refrigerated pizza dough
  • 3 tablespoons olive oil
  • 4 ounces thinly sliced prosciutto
  • 2 large beefsteak tomatoes, sliced
  • 4 cups arugula or other mixed greens

Nutrition Information

  • calories 251
  • caloriesfromfat 50 %
  • fat 14 g
  • satfat 5 g
  • cholesterol 25 mg
  • sodium 587 mg
  • carbohydrate 21 g
  • fiber 1 g
  • sugars 3 g
  • protein 1 g

How to Make It

  1. Heat grill to medium-low. Divide the dough into 2 equal pieces. On a lightly floured surface, roll each to a 1/4-inch thickness. Brush each top with 1/2 tablespoon of the oil. Transfer the dough to the grill, oiled-side down. Cover grill and cook until the tops begin to bubble and the bottoms become crisp, about 3 minutes. Working quickly, brush the top of each piece of dough with 1/2 tablespoon of the oil and turn over. Divide the prosciutto evenly among them and continue to cook, uncovered, until the bottoms are golden and crisp, 2 to 3 minutes. Remove from heat and layer with the tomato. Top with the arugula and drizzle with the remaining oil. Cut into pieces and divide among individual plates.

    Tip: To make this recipe kid-friendly, replace the prosciutto with sliced ham and omit the arugula.