Grilled Prosciutto, Burrata and Arugula Pizza Recipe

Smoky and crisp, this easy Grilled Prosciutto, Burrata and Arugula Pizza recipe is fresh, zesty, salty, bold and satisfying. It’s perfect for enjoying on the deck on a warm summer’s evening.

In the summertime, I grill everything I can. Chicken, burgers, steaks and vegetables, of course, but also Grilled Garlic Butter Clams and Grilled Sausage Lasagnas. Desserts are even sometimes grilled at our house. It’s a thing.

So it should come as no surprise that I also love to grill pizza. I love how this cooking method gives pizza a distinctive flavor and texture. It’s divine. And it’s so fun and easy to make too.

Grilled pizza gets a crispness to the crust and a certain smokiness too. In this this easy Grilled Prosciutto, Burrata and Arugula Pizza recipe, the combination of bright, zesty, fresh, creamy and salty toppings ensure that it’s hearty and filling but not heavy. That’s a perfect combination for summer eating, isn’t it?

Before you get started, you will want to gather all your ingredients, measure what needs to be measured and arrange them in your grill area. This is called mise en place, and means that everything you need is at hand as you begin cooking — something important to making this recipe a stress-free endeavor.

You begin with pizza dough. I bought ours at the grocery store — a single ball all ready for cooking. But you could also make your own. My recipe for thin crust pizza dough is perfect for grilling. Let the dough sit out at room temperature for 20-30 minutes before you use it. It will make it more pliable. Dust the dough and the surface of your pizza peel with flour. Be liberal with it so sticking is not an option. Then stretch the dough into a thin crust. Mine usually end up oblong and I am okay with that.

You’ll want your grill good and hot and your grill grates greased to avoid sticking. You’ll also want to prick the dough all over with a fork to discourage bubbling (it will probably happen anyway though). Brush the top side lightly with olive oil

Now here’s the trick: how do you get the dough from the pizza peel to the grill? You can gently remove the dough off the pizza peel and turn it onto the waiting grates by hand. But if you are feeling experimental, you can also turn it onto the grill by flipping the pizza peel over. It’s fun, but also … a little nerve racking. Either method works. Once you do, brush the topside of the dough with a little olive oil.

Then close the oven lid and let it cook until the bottom side has lovely grill marks and it’s lightly browned. Then use the pizza peel to flip it.

Once flipped, brush the dough again with a little olive oil and sprinkle minced garlic all over it. Season lightly with salt. Close the oven lid and let it cook longer — until the dough is cooked through.

The bottom should be darker with grill marks, but not burnt. Use the pizza peel to remove the pizza from the grill.

Toss the remaining olive oil with the arugula.

Now it’s time to top the dough. Spread the arugula around. Tear the prosciutto and scatter that on top too. Rip the burrata cheese and place it on top. Then, finally, drizzle balsamic glaze all over.

Your pizza is ready. Call everyone to the table, cut it up and dig in.