Grilled Prosciutto, Corn and Arugula Pizza
Prep 20M + 1H proofing | Cook 8M | Enjoy in 1H 30M
If you thought there was no possible way to improve pizza, then maybe you haven’t tried grilled pizza! The homemade dough is made with all-purpose flour, which is milled from a blend of hard and soft wheat. The wheat grains are milled, and the endosperm is separated from the bran and the germ, which produces a white flour that is suitable for a wide variety of applications.
Ingredients - Pizza Dough:
1 cup warm water
1 pkg (2¼ tsp) instant/quick-rise yeast
3 tbsp olive oil
3 cups all-purpose flour
1 tsp salt
Ingredients - Pizza:
1 tbsp olive oil
1 clove minced garlic
4 slices prosciutto, torn or cut into 1-inch pieces
1 cup sliced bocconcini cheese
½ cup kernel corn (may use canned and drained corn, or frozen kernel corn, thawed)
½ cup thinly sliced fresh basil
1 cup fresh arugula
¼ cup fresh grated Parmesan cheese
Lemon wedges, for serving (optional)
- To make pizza dough, combine water and yeast in a small bowl and stir to combine. Set aside and let rest until foamy, about 5 minutes. Stir in olive oil. In a medium bowl, combine flour and salt. Add yeast mixture and stir until dough forms a ball. Transfer dough to a clean work surface and knead until smooth and elastic, about 3-5 minutes.
- Transfer dough to a lightly oiled bowl and cover with plastic wrap and let rise until doubled in volume, about 1 hour. After dough has risen, punch dough down and divide dough in half. Freeze half of the dough for another use (wrap in wax paper or parchment paper and place in a freezer bag. Freeze for up to three months).
- Preheat a gas grill to medium-high heat (about 375-400°F), with one or two burners turned off (depending on size of grill).
- Roll remaining half of dough into a 12-inch circle and transfer to a lightly floured baking sheet.
- In a small bowl, combine olive oil and minced garlic. Bring all prepared toppings and dough to grill.
- Transfer dough to greased grill over direct heat. Cook until dough is lightly grill-marked on one side, about 45 seconds. Flip and cook for 45 seconds on second side. Transfer dough to indirect heat (side with burner turned off).
- Brush dough with garlic oil, then top with prosciutto, bocconcini and corn. Cook with lid down, rotating once, until cheese is melted and prosciutto is starting to crisp at the edges, about 6–8 minutes.
- Transfer to a cutting board and sprinkle with fresh basil, arugula and Parmesan cheese. Drizzle with more olive oil if desired and a squeeze of fresh lemon juice. Serve immediately.
Serves 3 (2 slices per serving)
Nutritional analysis per serving
23 g fat
17 g protein
54 g carbohydrate (51 g available carbohydrate)
3 g fibre
750 mg sodium