Jan 10, 2014

Pizzas with Prosciutto, Arugula, and MozzarellaRecipe by Jamie Purviance

Rating: 5 stars

1 Reviews

Grocery List

Fresh Produce

  • 4 oz baby arugula
  • 1 garlic cloves

Meat / Poultry / Seafood

  • 4 oz prosciutto

Oil and Spices

  • 0.5 tsp crushed red pepper flakes
  • 0.25 cup extra-virgin olive oil
  • 0.5 tsp freshly ground black pepper
  • 0.25 tsp kosher salt


  • 12 oz fresh buffalo mozzarella cheese
  • 3 oz Parmigiano-Reggiano® cheese


  • 0.5 cup all-purpose flour
  • 2 lb premade pizza dough

Special Equipment

  • pizza stone


  • 2 balls premade pizza dough, each about 1 pound, defrosted, if frozen
  • Extra-virgin olive oil
  • 1 garlic clove, minced or pushed through a press
  • ¼ teaspoon kosher salt
  • All-purpose flour
  • ½ teaspoon crushed red pepper flakes, divided
  • 12 ounces fresh buffalo mozzarella cheese (1½ eight-ounce balls), drained well, thinly sliced, divided
  • 4 ounces paper-thin slices prosciutto, divided
  • ⅔ cup finely grated Parmigiano-Reggiano® cheese, divided
  • 3 cups loosely packed baby arugula, divided
  • Freshly ground black pepper


  1. Remove the dough from the refrigerator, if necessary, about 1 hour before grilling so that the dough is easier to shape.

  2. Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat a pizza stone for at least 15 minutes, following manufacturer's instructions.

  3. In a small bowl whisk 3 tablespoons oil, the garlic, and salt.

  4. Using a rolling pin on a lightly floured work surface, roll out each ball of dough, one ball at a time, into a round about 12 inches wide and ¼ inch thick. (If the dough retracts, cover it with a kitchen towel, let it rest for 5 minutes, and then continue.) Set the first round aside while you roll out the second.

  5. Carefully transfer the first round of pizza dough onto a pizza peel (or rimless baking sheet) lightly coated with flour. Brush the dough with half of the garlic oil. Sprinkle ¼ teaspoon red pepper flakes evenly over the dough. Arrange half of the mozzarella slices over the dough in single layer. Tear the prosciutto into pieces and lay half of them over and around the mozzarella. Sprinkle with half (⅓ cup) of the grated cheese.

  6. Slide the first pizza onto the preheated pizza stone. Cook over direct medium heat, with the lid closed, until the crust is golden brown and the cheese is melted, 10 to 12 minutes.

  7. Using a pizza peel or a large spatula, transfer the pizza from the stone to a large cutting board or baking sheet and immediately scatter half of the arugula over the pizza. Let the pizza rest for a few minutes. Before serving, lightly drizzle the pizza with olive oil and sprinkle with black pepper. Cut into wedges and serve warm.

  8. Repeat the steps with the remaining dough round and topping ingredients.

1 Review

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

Lisa C


This was very easy to make and very delicious!! The garlic oil sauce was wonderful but I have also substituted it for fig jam too when I wanted to add a bit of sweetness. I topped it off with a drizzle of balsamic glaze and it was amazing!

Type of Griller


Would you recommend this recipe? YES

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Pizzas with Prosciutto, Arugula, and Mozzarella