Grilled Pizza (Three Ways)

🇮🇹 Italy

Servings: 4 Prep: 15 minutes Total: 1 hour

Ingredients

2 lb. store-bought pizza dough
All-purpose flour, for dusting
Extra-virgin olive oil, for brushing and drizzling
1 cup tomato sauce, divided
6 oz. fresh mozzarella, torn into small pieces
Kosher salt
Fresh basil leaves, for topping
4 slices prosciutto
2 to 3 oz. fresh mozzarella, torn into small pieces (or 1/2 cup shredded low-moisture mozzarella)
1 cup arugula
1 tbsp. fresh lemon juice
2 oz. pepperoni slices
2 to 3 oz. fresh mozzarella
Hot honey, for drizzling
Crushed red pepper flakes (optional)

Let pizza dough come to room temperature, then divide into portions for individual pizzas.
On a floured surface, stretch or roll each portion of dough into a thin round or oval shape.
Brush both sides of each dough round with olive oil.
Preheat a grill to medium-high heat and clean the grates well.
Grill the dough directly on the grates for 1-2 minutes per side, until lightly charred and puffed, then remove from heat.
For the Margherita pizza: spread a thin layer of tomato sauce on the grilled dough, top with torn mozzarella, season with kosher salt, and return to the grill briefly to melt the cheese; finish with fresh basil leaves.
For the Prosciutto-Arugula pizza: spread tomato sauce on the grilled dough, top with mozzarella, and grill briefly to melt; then top with arugula tossed in olive oil and lemon juice, and layer with prosciutto slices.
For the Hot Honey-Pepperoni pizza: spread tomato sauce on the grilled dough, top with mozzarella and pepperoni slices, and grill until the cheese melts and pepperoni crisps slightly; drizzle with hot honey and sprinkle with crushed red pepper flakes if desired.
Slice each pizza and serve immediately.

Recipe offers three topping variations: Margherita, Prosciutto-Arugula, and Hot Honey-Pepperoni, all using the same grilled dough base.