Pizza on the Grill
Serves: 6 to 8 // Prep time: 30 minutes | Grilling time: 18 to 24 minutes | Special equipment: pizza stone
2 balls premade pizza dough, each about 1 pound, defrosted, if frozen
Extra-virgin olive oil
1 garlic clove, minced or pushed through a press
¼ teaspoon kosher salt
½ teaspoon crushed red pepper flakes, divided
12 ounces fresh buffalo mozzarella cheese (1½ eight-ounce balls), drained well, thinly sliced, divided
4 ounces paper-thin slices prosciutto, divided
? cup finely grated Parmigiano-Reggiano® cheese, divided
3 cups loosely packed baby arugula, divided
Freshly ground black pepper
Remove the dough from the refrigerator, if necessary, about 1 hour before grilling so that the dough is easier to shape.
Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat a pizza stone for at least 15 minutes, following manufacturer's instructions.
In a small bowl whisk 3 tablespoons oil, the garlic, and salt.
Using a rolling pin on a lightly floured work surface, roll out each ball of dough, one ball at a time, into a round about 12 inches wide and ¼ inch thick. (If the dough retracts, cover it with a kitchen towel, let it rest for 5 minutes, and then continue.) Set the first round aside while you roll out the second.
Carefully transfer the first round of pizza dough onto a pizza peel (or rimless baking sheet) lightly coated with flour. Brush the dough with half of the garlic oil. Sprinkle ¼ teaspoon red pepper flakes evenly over the dough. Arrange half of the mozzarella slices over the dough in single layer. Tear the prosciutto into pieces and lay half of them over and around the mozzarella. Sprinkle with half (? cup) of the grated cheese.
Slide the first pizza onto the preheated pizza stone. Cook over direct medium heat, with the lid closed, until the crust is golden brown and the cheese is melted, 10 to 12 minutes.
Using a pizza peel or a large spatula, transfer the pizza from the stone to a large cutting board or baking sheet and immediately scatter half of the arugula over the pizza. Let the pizza rest for a few minutes. Before serving, lightly drizzle the pizza with olive oil and sprinkle with black pepper. Cut into wedges and serve warm.
Repeat the steps with the remaining dough round and topping ingredients.
TIPS & TECHIQUES
Direct Cooking Over Medium Heat
Using a Chimney Starter
Measuring Heat: The Hand Test
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (448g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 226 (19%)|
|Amt Per Serving||% DV|
|Total Fat 25.1g||33 %|
|Saturated Fat 6.1g||31 %|
|Monounsaturated Fat 13.1g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 0mg||0 %|
|Sodium 3001.6mg||104 %|
|Potassium 2042.9mg||54 %|
|Total Carbohydrate 212.4g||62 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 212.4g|
|Protein 27.3g||39 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1178
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