When I first discovered this grilled prosciutto and arugula pizza, I never imagined turning my backyard grill into a personal pizzeria would be this easy and delicious!

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One of my favorite culinary creations combines savory and fresh flavors: Grilled Prosciutto Parmesan Arugula Salad Pizza. I love how the crispiness of the grilled pizza dough pairs perfectly with the rich, nutty taste of Parmesan; the prosciutto adds a delightful saltiness.

Topped with fresh baby arugula and drizzled with balsamic glaze, this dish is a delicious balance of textures and flavors. I think you will adore it.

Grilled Proscuitto Parmesan Arugula Salad Pizza Recipe Ingredients

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Prosciutto: A savory cured meat rich in protein and flavor, adding a salty depth.
Parmesan Cheese: Offers a nutty taste and boosts calcium and protein content.
Arugula: A peppery green loaded with vitamins A and K, provides a fresh bite.
Balsamic Glaze: Adds a sweet yet tangy note, enhancing flavor complexity.
Olive Oil: A heart-healthy fat, known for its antioxidants and smooth texture.

Grilled Proscuitto Parmesan Arugula Salad Pizza Recipe Ingredient Quantities

1 store-bought pizza dough, about 1 pound

2 tablespoons olive oil, divided

4 ounces thinly sliced prosciutto

1 cup fresh grated Parmesan cheese

2 cups baby arugula

1 tablespoon balsamic glaze

1/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

Flour, for dusting

How to Make this Grilled Proscuitto Parmesan Arugula Salad Pizza Recipe

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1. Prepare your grill by heating it to a temperature of 400°F (200°C), which is medium-high on the grill scale.

2. On a surface dusted with a little flour, roll out the pizza dough until it’s a roughly round shape, about 12 inches across. Use the rolling pin to flatten any part of the dough that looks too thick. Then brush one side of the dough very lightly with a tablespoon of olive oil.

3. Put the oiled side of the dough directly onto the grill grates. Close the lid and grill for 2-3 minutes, or until the bottom has light grill marks and the dough is poofy.

4. Using tongs, flip the dough over, then brush the top with the remaining tablespoon of olive oil.

5. Fastidiously even and presso control are secrets to grilled pizza. For the crust, a controlled direct medium fire is best. I use a gas grill with burners set to medium, which produces about 350°F/175°C in the center of the grate. I aim for the same temperature range with charcoal. Once you have the fire set, you must not be careless with the timing. If the top of a grilled pizza is not melted and bubbly by the time the bottom of the crust is cooked through, you will probably have more char on the crust than you would like.

6. Move the grilled pizza to a cutting board.

7. While the pizza remains warm, arrange the prosciutto slices evenly on top.

8. In a bowl, mix together the baby arugula with the balsamic glaze, sea salt, and finely cracked black pepper.

9. Put the dressed arugula evenly on top of the pizza.

10. Serve and slice the arugula salad pizza, grilled with prosciutto and parmesan, immediately. Enjoy!

Grilled Proscuitto Parmesan Arugula Salad Pizza Recipe Equipment Needed

1. Grill
2. Rolling pin
3. Pastry brush
4. Tongs
5. Cutting board
6. Knife
7. Bowl

FAQ

Can I make the dough from scratch?You can make pizza dough from scratch if you like. Just be sure to let it rise before you grill it.

What if I don’t have a grill?A pizza stone can be used in the oven to bake pizza at 475°F (245°C) until the crust is golden brown.

Can I substitute the prosciutto?Certainly! Salami or ham can serve as suitable substitutes for pancetta in this recipe. Feel free to modify the amount to suit your palate.

Is there an alternative to Parmesan cheese?You can use Pecorino Romano or Grana Padano in their place for a similar flavor profile.

How do I store leftovers?Have some pizza left over? You can store it safely for a day or two. The best way to do it is in an airtight container in your fridge. It’s still gonna be kind of soggy by day two, but better sog than crispy. The oven is your best reheating option up to this point. It’ll render you an as-close-to-fresh pie as you’re gonna get.

Can I add more toppings?Of course! You might think about adding some cherry tomatoes, olives, or a few red pepper flakes for added flavor.

Grilled Proscuitto Parmesan Arugula Salad Pizza Recipe Substitutions and Variations

Use whole wheat dough or cauliflower crust instead of store-bought pizza dough for a healthier option.
Swap prosciutto for these alternatives: smoky turkey, Serrano ham, or any delicately flavored ham cut paper-thin.
Instead of Parmesan cheese, use either Pecorino Romano or Asiago for a completely different flavor.
Mixed greens or spinach can be used instead of arugula, if preferred.
A drizzle of honey or fig jam can replace balsamic glaze, and they both add a sweeter touch.

Pro Tips

1. Preheat and Clean the Grill: Ensure your grill grates are clean and preheat them for at least 15 minutes to achieve those nice grill marks and a perfectly cooked crust.

2. Shape the Dough Carefully: When rolling out the pizza dough, avoid using too much flour, as it can make the crust dense. Gently stretch and shape the dough with your hands to achieve a thin, even base.

3. Watch the Timing: Keep a close eye on the crust while grilling to prevent it from burning. If you notice it darkening too quickly, move it to a cooler part of the grill.

4. Balance Toppings: Scatter the prosciutto evenly in thin slices to prevent overwhelming the pizza and maintain a good balance with the fresh arugula and Parmesan.

5. Serve Hot and Fresh: For the best texture and flavor, serve the pizza immediately after adding the arugula, so the greens remain crisp and vibrant.

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Grilled Proscuitto Parmesan Arugula Salad Pizza Recipe

My favorite Grilled Proscuitto Parmesan Arugula Salad Pizza Recipe

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Equipment Needed:

1. Grill
2. Rolling pin
3. Pastry brush
4. Tongs
5. Cutting board
6. Knife
7. Bowl

Ingredients:

1 store-bought pizza dough, about 1 pound

2 tablespoons olive oil, divided

4 ounces thinly sliced prosciutto

1 cup fresh grated Parmesan cheese

2 cups baby arugula

1 tablespoon balsamic glaze

1/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

Flour, for dusting

Instructions:

1. Prepare your grill by heating it to a temperature of 400°F (200°C), which is medium-high on the grill scale.

2. On a surface dusted with a little flour, roll out the pizza dough until it’s a roughly round shape, about 12 inches across. Use the rolling pin to flatten any part of the dough that looks too thick. Then brush one side of the dough very lightly with a tablespoon of olive oil.

3. Put the oiled side of the dough directly onto the grill grates. Close the lid and grill for 2-3 minutes, or until the bottom has light grill marks and the dough is poofy.

4. Using tongs, flip the dough over, then brush the top with the remaining tablespoon of olive oil.

5. Fastidiously even and presso control are secrets to grilled pizza. For the crust, a controlled direct medium fire is best. I use a gas grill with burners set to medium, which produces about 350°F/175°C in the center of the grate. I aim for the same temperature range with charcoal. Once you have the fire set, you must not be careless with the timing. If the top of a grilled pizza is not melted and bubbly by the time the bottom of the crust is cooked through, you will probably have more char on the crust than you would like.

6. Move the grilled pizza to a cutting board.

7. While the pizza remains warm, arrange the prosciutto slices evenly on top.

8. In a bowl, mix together the baby arugula with the balsamic glaze, sea salt, and finely cracked black pepper.

9. Put the dressed arugula evenly on top of the pizza.

10. Serve and slice the arugula salad pizza, grilled with prosciutto and parmesan, immediately. Enjoy!