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Grilled Ricotta, Prosciutto Pizza with Baby Arugula


  • 1/4 cup olive oil, extra for the grill
  • 2 cloves garlic, minced
  • 1 ball store bought pizza dough
  • 1 cup ricotta cheese
  • 1 cup torn or shredded mozzarella
  • 5 -6 slices prosciutto
  • 2 cups baby arugula


  • Preheat the grill to 500.
  • In a small jar, add oil and minced garlic. Set aside.
  • Stretch or roll your dough out on a lightly floured surface.
  • Brush one side of the dough with olive oil. Place oil side down on the grill.
  • Brush the top of the dough with a thin layer of olive oil. Let the dough cook for about 3 minutes, with the lid off, or 1 to 2 minutes with the lid on. Use tongs to check dough making sure it doesnr burn. You want grill marks on it and it should be just set.
  • Flip the dough over with the tongs. The dough should come up easily and flip without tearing. Brush a generous amount of garlic oil on the top.
  • Drop tablespoons full of ricotta across dough and arrange slices of prosciutto. Sprinkle with mozzarella cheese.
  • Close the lid and cook for 3 to 5 minutes. Check on the pizza mid way and move pizza to a cooler part of the grill or turn the heat down if the dough is starting to get too dark.
  • Using tongs, remove the pizza from the grill when edges are crisp and the cheese is melted. Let cool for 2 minutes and then add baby arugula to the top. Cut, serve and enjoy.