Grilled Prosciutto and Garlic Ricotta Pizza with Arugula and Balsamic Glaze
Grilled pizza night is becoming my new favorite date night. Pour some wine/beer, prep your ingredients, and hang outside while the grilling happens. And this Grilled Prosciutto and Garlic Ricotta Pizza with Arugula and Balsamic Glaze is a major winner!
The beginning of our summer has been completely insane with wedding weekends, trips to prep for our impending move to Boston and a crazy time at work. So we haven’t been able to relax and enjoy the nice weather as much as we would like. When the moments and evenings arrive where we have nothing else going on, grilled pizza was the perfect answer!
Psst… did you catch my original grilled pizza post? If not, stop reading and head over here to read all about it. You need all the tips, tricks and insight that I share over there to really kill it in the grilled pizza game. And it’s totally a game. (Though I’m pretty sure you’ll kill it no matter what… it’s always a win when pizza is involved!)
However, this Grilled Prosciutto and Garlic Ricotta Pizza with Arugula is so good it needs to stand entirely on its own.
It’s wildly salty from the prosciutto and the ricotta, but the peppery arugula and balsamic glaze cut right through that with a spicy bite and a smoothing sweetness to round it all off. And all on top of that crunchy, slightly sweet pizza dough?! Yes please.
- 1/2 batch pizza dough
- 1/4 lb sliced prosciutto
- 2 cups arugula
- 4 tbsp olive oil separated
- 1 tsp garlic powder
- salt + pepper
- 1/2 cup ricotta
- 1 clove garlic minced
- 1/2 cup shredded mozzarella
- 1/4 cup balsamic vinegar
Roll out 1/2 your dough to 1/4-inch thick on a well-floured surface. Repeat with the other half of dough and set aside.
Heat grill to medium-high (450ºF-500ºF).
Prep your toppings: Toss 2 cups arugula in 1 tbsp olive oil. Stir garlic powder into 3 tbsp olive oil . Stir the minced garlic clove into the ricotta with 1/2 tsp pepper and 1/4 tsp salt.
Pour the balsamic vinegar in a small saucepan. Heat over medium-high heat until simmering. Stir well, let cook 3 minutes, then turn off the heat. This will thicken into a glaze.
Brush one side with olive oil and place that side down on the flame-side of hot grill grates. Grill for about 5 minutes (the bottom will be crisped and fully cooked). Brush the top with oil and carefully flip!
Once flipped, quickly build the toppings on your pizza. Spread the 1/2 the garlic oil on the bottom, then dollop 1/2 the ricotta around the dough. Add 1/2 the prosciutto and shredded mozzarella and close the grill lid.
Let the bottom cook for 4 minutes while the cheese melts on top. Add the tossed arugula. Shut grill lid for 1 more minute until the bottom is cooked through, then remove from the grill.
Repeat with the other half of dough. Drizzle with balsamic glaze, slice and serve!