Grilled BLT Pizza

0708beef-steak
Photo by Kana Okada
Grilled BLT Pizza 4.0 1 5 1
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 251 calories
    • Calories 50 calories from fat
    • Fat 14 g
    • Sat Fat 5 g
    • Cholesterol 25 mg
    • Sodium 587 mg
    • Protein 1 g
    • Carbohydrate 21 g
    • Sugar 3 g
    • Fiber 1 g

Heat grill to medium-low.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.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.Working quickly, brush the top of each piece of dough with ½ tablespoon of the oil and turn over.Divide the prosciutto evenly between the pizzas and continue to cook, uncovered, until the bottoms are golden and crisp, 2 to 3 minutes.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.

Ingredients

  1. Check 1 16-ounce package refrigerated pizza dough
  2. Check flour for the work surface
  3. Check 3 tablespoons olive oil
  4. Check 4 ounces thinly sliced prosciutto
  5. Check 2 large beefsteak tomatoes, sliced
  6. Check 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.