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Grilled Pizza with Prosciutto, Arugula, and Lemon

Photo: Anna Williams; Styling: Pam Morris
Hands-on time 35 mins
Total time 25 hrs, 35 mins
Yield 4 servings (serving size: 1 pizza)
The dough develops a yeastier, more complex flavor from a 24-hour resting period in the refrigerator. You can also use store-bought dough and begin with step 3.


  • 10 ounce bread flour (about 2 cups plus 2 tablespoons)
  • 1 cup warm water (100° to 110°), divided
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh oregano
  • 1 garlic clove, crushed
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1/8 teaspoon kosher salt
  • Cooking spray
  • 2 teaspoons cornmeal
  • 1 1/4 cups (5 ounces) shredded fontina cheese
  • 4 ounces thinly sliced prosciutto
  • 1 teaspoon cracked black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon lemon juice
  • 3 cups packed baby arugula
  • 4 lemon wedges

Nutrition Information

  • calories 497
  • fat 18.6 g
  • satfat 8.4 g
  • monofat 7 g
  • polyfat 2.1 g
  • protein 25.7 g
  • carbohydrate 56.3 g
  • fiber 2.8 g
  • cholesterol 58 mg
  • iron 4.4 mg
  • sodium 778 mg
  • calcium 261 mg

How to Make It

  1. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Combine flour, 3/4 cup warm water, thyme, oregano, and garlic in the bowl of a stand mixer with dough hook attached; mix until combined. Cover and let stand for 20 minutes.

  2. Dissolve yeast in the remaining 1/4 cup warm water in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture and salt to flour mixture; beat at low speed 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover dough with plastic wrap coated with cooking spray. Refrigerate 24 hours.

  3. Remove the dough from refrigerator. Let stand, covered, for 1 hour or until the dough comes to room temperature. Punch dough down. Divide dough into 4 equal portions. Press each portion into a 7-inch circle on a baking sheet sprinkled with cornmeal. Cover loosely with plastic wrap.

  4. Preheat grill to medium-high heat.

  5. Place pizza dough rounds, cornmeal side up, on grill rack coated with cooking spray, and grill for 3 minutes or until blistered. Turn dough over; grill for 3 minutes. Remove from grill.

  6. Sprinkle about 5 tablespoons fontina over each pizza. Top evenly with prosciutto and pepper. Combine oil and lemon juice in a bowl; add arugula, and toss gently. Divide arugula mixture evenly among pizzas. Serve immediately with lemon wedges.