Grilled Pizza with Prosciutto, Ricotta and Arugula

You can never have too many Mediterranean recipes, so give Grilled Pizza with Prosciutto, Ricottan and Arugulan a try. One serving contains 748 calories, 22g of protein, and 46g of fat. This recipe serves 4. For $3.2 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 11 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes around 10 minutes. It is perfect for The Fourth Of July. It is brought to you by Foodnetwork. A mixture of olive oil, pizza dough, kosher salt, and a handful of other ingredients are all it takes to make this recipe so tasty. All things considered, we decided this recipe deserves a spoonacular score of 40%. This score is not so great. Users who liked this recipe also liked Grilled Pizza with Prosciutto, Arugula, and Lemon, Grilled Pizza With Prosciutto, Melon, Arugula, And Creme Fraiche, and Grilled Pizza With Figs, Prosciutto, Gorgonzolan And Arugula Pesto.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Prepare a grill for medium-high heat. Line a baking sheet with parchment paper. Finely grate the zest of the lemon; cut the lemon in half and reserve. Stir together the ricotta, lemon zest, 1/4 teaspoon salt and a few grinds of black pepper. Set aside. Divide the pizza dough into 2 balls. Sprinkle the flour on a clean flat surface and roll each ball into an oval about 14 inches long, 6 or 7 inches across and between 1/8 and 1/4 inch thick. Transfer the crusts to the prepared baking sheet. Brush both sides of each crust with olive oil, about 1 tablespoon per side, and lightly sprinkle with salt. Lightly oil the grill grates. Grill the crusts until they start to puff and distinct grill marks appear, about 1 minute. Flip and cook until just cooked through, an additional 1 to 2 minutes. Discard the used parchment paper and put the finished crusts on the baking sheet. Immediately top each crust evenly with prosciutto. Place small dollops of the ricotta mixture over the prosciutto. Toss the arugula in a bowl with the remaining 1 tablespoon olive oil and the juice of one of the lemon halves (reserve the other half for another use). Season with salt and pepper. Divide the arugula between the pizzas and serve.

 

Step by step:

1. Prepare a grill for medium-high heat. Line a baking sheet with parchment paper.

2. Finely grate the zest of the lemon; cut the lemon in half and reserve. Stir together the ricotta, lemon zest, 1/4 teaspoon salt and a few grinds of black pepper. Set aside.

3. Divide the pizza dough into 2 balls. Sprinkle the flour on a clean flat surface and roll each ball into an oval about 14 inches long, 6 or 7 inches across and between 1/8 and 1/4 inch thick.

4. Transfer the crusts to the prepared baking sheet.

5. Brush both sides of each crust with olive oil, about 1 tablespoon per side, and lightly sprinkle with salt.

6. Lightly oil the grill grates. Grill the crusts until they start to puff and distinct grill marks appear, about 1 minute. Flip and cook until just cooked through, an additional 1 to 2 minutes. Discard the used parchment paper and put the finished crusts on the baking sheet.

7. Immediately top each crust evenly with prosciutto.

8. Place small dollops of the ricotta mixture over the prosciutto. Toss the arugula in a bowl with the remaining 1 tablespoon olive oil and the juice of one of the lemon halves (reserve the other half for another use). Season with salt and pepper. Divide the arugula between the pizzas and serve.

Nutrition Information:

covered percent of daily need