Have I ever told you how much I love pizza? I could eat it every single day. My favorite local pizza place bakes their pizza in a wood fired oven. After trying many different recipes, I’ve found the best way to get that wood fired taste at home is to grill your pizza.
When Bertolli asked for summer grilling inspiration I knew I had to try to recreate one of my favorite pizzas from our local pizza place.
Bertolli sauce tastes great with pasta (we go through at least two jars a week), but even better on grilled pizza. It is also frequently on sale at Publix, where I usually shop.
For this pizza, I decided to use Bertolli Tomato & Basil sauce. The tomato basil sauce has such a fresh taste, I find myself craving it, especially during the summer months.
Side note: Another awesome way to use this sauce is with spiralized zucchini. I bake the zucchini, tomato basil sauce topped with sliced buffalo mozzarella for about 15 minutes in a 350 degree oven. SOOOO good!
Back to the pizza…. this prosciutto and arugula pizza is a great light summer appetizer or meal. The key to making this pizza taste amazing is not over cooking the prosciutto. However, it’s easy to bake this perfectly on the grill.
Now, I know what some of you are thinking. Arugula on pizza??? Trust me, this pizza is so good you don’t want to skip the greens!
Prosciutto & Mozzarella Grilled Pizza
- Pizza dough
- Bertolli Tomato & Basil sauce
- Fresh mozzarella sliced
- Cherry tomatoes
- Fire up your grill.
- Roll out your pizza dough into personal pan size servings.
- Spray nonstick spray on your grill. (don't skip this step!)
- When grill is hot (450 degrees) place the rolled dough on the grill.
- Do not walk away from your grill!
- In two to three minutes flip the pizza.
- Grill another two minutes.
- Remove pizza from the grill.
- Add sauce, sliced mozzarella, and prosciutto slices.
- Grill another 2 minutes.
- Remove from the grill and top with arugula and sliced cherry tomatoes.
- Serve immediately.
Make sure you roll the dough out thin. The thinner the better on the grill!
Flip the dough after 2-3 minutes. You will know it’s ready to flip when it starts to smell like a pizza place.
Look at those fabulous grill marks!! At this point my mouth is watering and I’m having trouble waiting another 7 minutes for the pizza to be done.
Remove the grilled dough from the grill and add Bertolli sauce, sliced mozzarella, and prosciutto. Grill for another 3-4 minutes or until the cheese is melted.
Remove from the grill and top with arugula and tomatoes.
Slice, serve and enjoy.
This pizza is quickly becoming my favorite food. In fact, the day I made it we were eating dinner with friends and they make almost the exact same pizza at home. I guess arugula on pizza is becoming a “thing.”
This pizza makes a great appetizer (cut up in smaller slices) or eat the entire thing yourself for lunch.