Grilled Pizza with Prosciutto & Arugula
  • pizza dough rounds, room temp, cut into thirds
  • olive oil
  • Italian seasoned salt
  • fresh mozzarella, thinly sliced
  • arugula
  • lemons
  • prosciutto
  • salt & pepper
  1. Preheat your grill to a medium high flame.
  2. Stretch out each piece of pizza dough until relatively thin. You can use a rolling pin or simply stretch by holding onto the edges of the dough and rotate the dough in your hands, letting gravity pull it. I love keeping the shape of the pizza rustic for this.
  3. Get the arugula ready by simply tossing it with fresh squeezed lemon juice, salt and a good amount of pepper. Set to the side.
  4. Brush one side of each piece with olive oil and a good sprinkle of Italian seasoned salt.
  5. Place the brushed side down onto the grill and cook for about 3 minutes until nice and crisp. Flip the dough and brush again with olive oil and sprinkle with the seasoned salt.
  6. Layer on some mozzarella and shut the lid to help melt the cheese. Once the dough is crisp on the other side you are good to go.
  7. Carefully move the pizza onto a cutting board. Top with a nice amount of the arugula and the then some rustically torn pieces of prosciutto.
Recipe by LeMoine Family Kitchen at