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Grilled BLT Pizza

Grilled BLT Pizza
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Serves 4| Hands-On Time: | Total Time:



  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.
By August, 2007

Nutritional Information

  • Per Serving
  • Calories 251Calories From Fat 50%
  • Fat 14g
  • Sat Fat 5g
  • Cholesterol 25mg
  • Sodium 587mg
  • Carbohydrate 21g
  • Fiber 1g
  • Sugar 3g
  • Protein 1g
What does this mean? See Nutrition 101 .

Quick Tip

To make these pizzas kid-friendly, replace the prosciutto with sliced ham and omit the arugula. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.