Grilled BLT Pizza

Grilled BLT Pizza
Kana Okada

Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

1
16-ounce package refrigerated pizza dough
flour for the work surface
3
tablespoons
olive oil
4
ounces
thinly sliced prosciutto
2
large beefsteak tomatoes, sliced
4
cups
arugula or other mixed greens

Directions

  1. Heat grill to medium-low.
  2. Divide the dough into 2 equal pieces. On a lightly floured surface, roll each to a ¼-inch thickness. Brush each top with ½ tablespoon of the oil.
  3. Transfer the dough to grill, oiled-side down. Cover grill and cook until the tops begin to bubble and the bottoms become crisp, about 3 minutes.
  4. Working quickly, brush the top of each piece of dough with ½ tablespoon of the oil and turn over.
  5. Divide the prosciutto evenly between the pizzas and continue to cook, uncovered, until the bottoms are golden and crisp, 2 to 3 minutes.
  6. Remove from heat and layer with the tomato. Top with the arugula and drizzle with the remaining oil. Cut into pieces and serve on individual plates.
Kate Merker
July 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 50 %
  • Fat 14 g
  • Sat Fat 5 g
  • Cholesterol 25 mg
  • Sodium 587 mg
  • Carbohydrate 21 g
  • Fiber 1 g
  • Sugar 3 g
  • Protein 1 g
What does this mean? See Nutrition 101.