Grilled Prosciutto Arugula Pizza

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Serving: Serves 2 to 3
Prep Time: 55 Minutes

Recipe provided by Bertolli. For more inspiration, please visit

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1. Wash hands with soap and water.

2. Rinse fresh produce.

3. To prepare pizza dough: In the bowl of a food processor with metal blade, combine the flour, yeast, and salt. Combine the water and olive oil in a liquid measuring cup. With the processor running, add the liquid in a thin stream. Process until the dough is smooth and elastic, about 90 seconds. Then knead the dough by hand for a few turns.

4. Place the dough in a lightly oiled bowl and let rise at room temperature for about 1 1/2 hours, until doubled in bulk.

5. Divide the dough into two pieces. Shape each piece into a ball and place onto a lightly floured, parchment-lined baking sheet. Cover with plastic that has been lightly sprayed with olive oil spray. Refrigerate for 4 to 12 hours. Wash hands after handling raw flour. 

6. When ready to make pizza, pre-heat grill. Roll out the dough on a lightly floured surface to desired thickness, recommended 8-12-inch diameter for grilling. Spray both sides with olive oil spray and place the dough on the grill. Wash hands after handling raw flour.

7. Cook 2 minutes per side or until the dough is cooked through and you have reached desired char. Remove and set aside.

8. While crust is still warm, top with arugula, prosciutto, and Grana Padano cheese. Drizzle witholive oil and sprinkle with salt and pepper.

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