{"id":28081,"date":"2016-07-18T19:35:34","date_gmt":"2016-07-18T23:35:34","guid":{"rendered":"http:\/\/thehappyhousewife.com\/cooking\/?p=28081"},"modified":"2020-03-05T09:45:37","modified_gmt":"2020-03-05T14:45:37","slug":"prosciutto-arugula-grilled-pizza","status":"publish","type":"post","link":"https:\/\/thehappyhousewife.com\/cooking\/prosciutto-arugula-grilled-pizza\/","title":{"rendered":"Prosciutto & Arugula Grilled Pizza"},"content":{"rendered":"

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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.<\/p>\n

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.<\/p>\n

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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.<\/p>\n

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For this\u00a0pizza, I decided to use Bertolli Tomato & Basil sauce<\/a>. The tomato basil sauce has such a fresh taste, I find myself craving it, especially during the summer months.<\/p>\n

Side note: Another awesome way to use this sauce is with spiralized zucchini. I bake the zucchini, tomato basil sauce\u00a0topped with\u00a0sliced buffalo mozzarella for about 15 minutes in a 350 degree oven. SOOOO good!<\/em><\/p>\n

Back to the pizza…. this prosciutto and\u00a0arugula\u00a0pizza 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\u00a0this perfectly on the grill.<\/p>\n

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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!<\/p>\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Prosciutto & Mozzarella Grilled Pizza<\/h2>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Toni Anderson<\/span><\/div>\n\n\n

Ingredients<\/h3>
  • Pizza dough<\/span><\/li>
  • Bertolli Tomato & Basil sauce<\/span><\/li>
  • Fresh mozzarella<\/span> sliced<\/span><\/li>
  • Prosciutto<\/span><\/li>
  • Arugula<\/span><\/li>
  • Cherry tomatoes<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Fire up your grill.<\/div><\/li>
    • Roll out your pizza dough into personal pan size servings.<\/div><\/li>
    • Spray nonstick spray on your grill. (don't skip this step!)<\/div><\/li>
    • When grill is hot (450 degrees) place the rolled dough on the grill.<\/div><\/li>
    • Do not walk away from your grill!<\/div><\/li>
    • In two to three minutes flip the pizza.<\/div><\/li>
    • Grill another two minutes.<\/div><\/li>
    • Remove pizza from the grill.<\/div><\/li>
    • Add sauce, sliced mozzarella, and prosciutto slices.<\/div><\/li>
    • Grill another 2 minutes.<\/div><\/li>
    • Remove from the grill and top with arugula and sliced cherry tomatoes.<\/div><\/li>
    • Serve immediately.<\/div><\/li><\/ul><\/div><\/div>\n
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      Make sure you roll the dough out thin. The thinner the better on the grill!<\/p>\n

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      Flip the dough after 2-3 minutes. You will know it’s ready to flip when it starts to smell like a pizza place.<\/p>\n

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      Look at those fabulous grill marks!! At this point my mouth is watering and I’m having trouble waiting another 7\u00a0minutes for the pizza to be done.<\/p>\n

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      Remove the grilled\u00a0dough\u00a0from the grill and add Bertolli sauce, sliced mozzarella, and\u00a0prosciutto.\u00a0Grill for another 3-4 minutes or until the cheese is melted.<\/p>\n

      Remove from the grill and top with arugula and tomatoes.<\/p>\n

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      Slice, serve and enjoy.<\/p>\n

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      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.”<\/p>\n

      This pizza makes a great appetizer (cut up in smaller slices) or eat the entire thing yourself for lunch.<\/p>\n

      Enjoy!<\/p>\n

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