Prosciutto Pizza Recipe

This grilled Prosciutto Pizza Recipe is a delicious and irresistible smokey pizza with perfectly melty cheese, salty prosciutto and crispy arugula.

My regular obsession with pizza started when I was super young.  From frozen to the very best deep dish pizzas in Chicago, my daddy exposed me to all of them.  Every Friday after he picked me up from school, we went to grab a pizza.  It wasn’t until a few years ago that I learned about the splendor and wonder of grilled pizza.

With summer all the way in full swing, I am taking this pizza grilling obsession to new heights with this Grilled Prosciutto Arugula Pizza recipe that is pretty much the best recipe I’ve put on my grill in a super long time.  It is cheesy, smoky, and packed with flavor

Perks and Highlights of this Prosciutto Pizza Recipe

Cuisine Inspiration: Italian-American Fusion
Primary Cooking Method: Grilling
Dietary Info: Not suitable for vegetarians (because of the prosciutto), customizable for gluten-free diets if a suitable pizza dough is used.
Key Flavor: Savory, with a delightful blend of rich cheese, salty prosciutto, and fresh, peppery arugula. The grilling also imparts a smoky flavor.
Skill Level Required: Intermediate – grilling the pizza requires some attention to detail and timing.

Ingredients

It begins with ah-quality ingredients and taste.  

• Pizza Dough: Whether it’s homemade or store-bought, the base of your pizza sets the stage for all the goodness to come.
• Extra Virgin Olive Oil: A couple tablespoons to get things sizzling and a teaspoon to drizzle, bringing out the vibrant flavors.
• Marinara: Half a cup of this saucy delight transforms your pizza into a tomatoey treasure trove. Try my homemade marinara sauce that has amazing flavors.
• Cheese: Italian Blend cheese brings the melty, gooey deliciousness with a nice blend of textures and flavors.
• Grape Tomato: These add a fresh and juicy pop to every bite.
• Prosciutto Perfection: The star in this dish. A 3-ounce pack of this salt-cured, thinly sliced wonder adds a luxurious, meaty layer.
• Arugula : Three-quarters of a cup for a peppery, fresh green zing.
• Red Wine Vinegar: Just a teaspoon, but it make those flavors sing.

How to Make Prosciutto Pizza

• Get that dough to a medium size, flouring up if things get sticky. Keep it thick enough to handle the heat without a hitch!
• Brush a tablespoon of olive oil on one side, lay it oil-side-down on the hot grill, and then give the upward side its own oil brush-up.
• Cook one side until it’s stable, marked from the grill, and past its doughy days, then flip and finish up the other side.
• Spread that marinara, sprinkle the cheese, lay down tomatoes and prosciutto, then close the grill.
• Around 15-17 minutes should do the trick, melting that cheese and turning everything golden. Once done, give it a 5-minute rest.
• Toss arugula with the last bit of olive oil and vinegar, heap it on top of your pizza masterpiece.

How to Bake Instead

If you’d rather bake this prosciutto pizza, preheat your oven along with a pizza stone to 475°F (245°C). Roll out your dough, place it on a piece of parchment paper, and then assemble your pizza by adding the sauce, cheese, tomatoes, and prosciutto. Slide the pizza onto the preheated stone using a pizza peel or the back of a baking sheet, and bake for about 10-12 minutes until the cheese is melted and bubbly and the crust is golden brown; finish it off with the arugula tossed in olive oil and red wine vinegar.

How to Store

To store the leftover grilled prosciutto pizza, place it in an airtight container or wrap it tightly with plastic wrap, and then refrigerate it for up to 3 days. When you’re ready to reheat, place the pizza slices in a preheated oven at 375°F (190°C) for about 10 minutes, or until they’re hot and the cheese is bubbly. Alternatively, for a crispier crust, you can reheat the slices in a skillet over medium heat until warmed through, which should take about 5 minutes per side.

Favorite Pizza Recipes

• Sicilian Pizza
• Meat Lovers Pizza
• Pepperoni Pizza
• Mexican Pizza
• Philly Cheese Steak Pizza

More Amazing Grilled Recipes to Try

Want more amazing grilling recipes to try?

• This Grilled Ribeye Steak with Tequila Glaze is everything!
• Chipotle Steak Au Poivre is necessary!
• What’s a grill without chicken?  This Tequila Lime Chicken is necessary.
• This Carne Asada makes my life every time I grill it!
• And finally get this Grilled Catfish recipe or this Skirt Steak with Chimichurri on the grill immediately.

Grilled Prosciutto Arugula Pizza Recipe

Grilled Prosciutto Arugula Pizza Recipe- A delicious and irresistible smokey pizza with perfectly melty cheese, salty prosciutto and crispy arugula.

4.75 from 4 votes

Print Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

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Author: Jocelyn Delk Adams

Course: Main Course

Servings: 8 servings

Ingredients

• ▢ Your favorite pizza dough homemade recipe or store bought
• ▢ 2 tablespoons extra virgin olive oil plus 1 teaspoon divided
• ▢ ½ cup marinara sauce
• ▢ 6-8 slices Land O Lakes® 4 Cheese Italian Blend ¾ ounce
• ▢ ¾ cup grape tomatoes sliced in half lengthwise
• ▢ 3 ounce package of prosciutto
• ▢ ¾ cup arugula
• ▢ 1 teaspoon red wine vinegar

Instructions

• Roll out your pizza dough to a standard medium size. Use a little flour if the dough is sticky. Remember, not to spread the dough too thin. It will be difficult to remove if it is too thin. Brush one side with 1 tablespoon of olive oil and place olive oil side down on hot grill.
• Brush the other tablespoon of oil on the dough facing up.
• Once dough has cooked on one side until stable, has grill marks and is longer doughy, flip the crust over on the grill. Cook until dough is set.
• Once dough is done, evenly spread sauce over the dough then add cheese, tomatoes and prosciutto and cover grill.
• Bake for about 15-17 minutes or until cheese is totally melted and golden. Remove pizza from grill and allow it to rest for 5 minutes.
• While pizza rests, toss arugula with remaining 1 teaspoon of olive oil and wine vinegar and place on top of pizza and serve.

Notes

To store the leftover grilled prosciutto pizza, place it in an airtight container or wrap it tightly with plastic wrap, and then refrigerate it for up to 3 days. When you’re ready to reheat, place the pizza slices in a preheated oven at 375°F (190°C) for about 10 minutes, or until they’re hot and the cheese is bubbly. Alternatively, for a crispier crust, you can reheat the slices in a skillet over medium heat until warmed through, which should take about 5 minutes per side.

Nutrition

Calories: 84kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 153mg | Potassium: 111mg | Sugar: 1g | Vitamin A: 225IU | Vitamin C: 3.3mg | Calcium: 8mg | Iron: 0.3mg

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Photos by Sarah Fennel 

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