This grilled prosciutto and arugula pizza makes the perfect summer dinner. If you have time, let the dough stand at room temperature for 10 to 15 minutes to make rolling it out easier in this 20-minute healthy pizza recipe. Thawed frozen corn works in place of fresh, just pat it dry before sprinkling it on the pizza
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Ingredients
- 1 pound pizza dough, preferably whole-wheat
- 2 tablespoons extra-virgin olive oil, divided
- 1 clove garlic, minced
- 1 cup part-skim shredded mozzarella cheese
- 1 cup fresh corn kernels
- 1 ounce very thinly sliced prosciutto, torn into 1-inch pieces
- 1 ½ cups arugula
- ½ cup torn fresh basil
- ¼ teaspoon ground pepper
Directions
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Preheat grill to medium-high. (Or to bake instead, see Tips.)
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Roll dough out on a lightly floured surface into a 12-inch oval. Transfer to a lightly floured large baking sheet. Combine 1 tablespoon oil and garlic in a small bowl. Bring the dough, the garlic oil, cheese, corn and prosciutto to the grill.
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Oil the grill rack (see Tips). Transfer the crust to the grill. Grill the dough until puffed and lightly browned, 1 to 2 minutes.
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Flip the crust over and spread the garlic oil on it. Top with the cheese, corn and prosciutto. Grill, covered, until the cheese is melted and the crust is lightly browned on the bottom, 2 to 3 minutes more. Return the pizza to the baking sheet.
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Top the pizza with arugula, basil and pepper. Drizzle with the remaining 1 tablespoon oil.
Tips
Tips: No grill? No problem! Place the crust on a large oiled baking sheet, spread garlic oil on it and top with cheese, corn and prosciutto. Bake at 450°F until the crust is golden on the bottom and the cheese is melted, 18 to 20 minutes. Top with arugula, basil and pepper. Drizzle with the remaining 1 tablespoon oil.
To oil your hot grill rack, soak a paper towel with vegetable oil and hold it with tongs to rub it over the rack. (Do not use cooking spray on a hot grill.)