PREP TIME 15 mins | COOK TIME 15 mins | TOTAL TIME 30 mins | SERVES 4
Barbecued pizza is the easiest pizza! I love love love this pizza an. It always feels thrilling–it’s so exciting and it’s also so delicious. Here are my three secrets to grilled pizza perfection:
Preheat the grill. I’m a broken record on this one but it bears repeating, and it’s never more important than when barbecuing raw dough. Bury the needle.
Believe in yourself. Throwing wobbly raw dough on a 500F grill takes guts, and you’ve got ’em. It’s not going to be a circular dough (note the “artisanal” shape of my own pizza above….)
Keep the toppings simple. Ideally, make a cooked base like I do here then add some raw toppings at the end.
Here’s the full how-to:
Grilled Pizza with Prosciutto and Arugula
450-g ball raw pizza dough
1 to 2 cups pizza sauce
2 to 3 cups shredded mozzarella
8 slices prosciutto
4 cups baby arugula
Fresh lemon juice (optional)
Extra virgin olive oil (optional)
Preheat the grill to high. Dust a large baking sheet with flour.
Roll out the dough on a lightly floured counter, using a lightly floured rolling pin, into a 12-inch circle (it’s okay if it looks uneven). Transfer it to the baking sheet to take it out it to the grill.
Prep all the other ingredients and bring them out to the grill too. Bring a spoon and a pair of tongs.
Grease the grill generously with non-stick cooking spray. Using both hands (and all your courage), stretch out the dough and flop it as evenly as possible onto the hot grill. As soon as it hits the grill, you still have a few seconds to use your tongs to adjust its shape. Close the lid and cook 1 to 11⁄2 minutes. The bottom should be firm and slightly charred.
Use tongs to flip the dough over, then immediately reduce heat to low. Working fairly quickly, spread sauce all over the dough. Sprinkle with the mozzarella. Close the lid and cook 2 to 8 minutes or until the cheese is melted.
Lift the pizza back onto the baking sheet to take it to the table. Lay prosciutto evenly on top and sprinkle with arugula. Squeeze lemon over the arugula and sprinkle generously with salt. Drizzle with olive oil.
TIP: Use store-bought or homemade pizza dough. Not a crust, a ball of raw dough. I use lots of sauce and cheese because they're awesome, but reduce if you prefer.
Love the grill? Make sure you try these Teriyaki Chicken Skewers, yum yum yum.
Click below for a printable version of this recipe.