Grilled Pizza with Prosciutto, Arugula, and Lemon

Photo: Anna Williams; Styling: Pam Morris

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.

Yield: 4 servings (serving size: 1 pizza)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 35 Minutes
Total: 1 Hour, 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 497
  • Fat: 18.6g
  • Saturated fat: 8.4g
  • Monounsaturated fat: 7g
  • Polyunsaturated fat: 2.1g
  • Protein: 25.7g
  • Carbohydrate: 56.3g
  • Fiber: 2.8g
  • Cholesterol: 58mg
  • Iron: 4.4mg
  • Sodium: 778mg
  • Calcium: 261mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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. 4. Preheat grill to medium-high heat.
  5. 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. 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.
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