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Crispy Grilled Pizza Dough Recipe with Burrata Prosciutto and Arugula Pesto

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A quick and easy grilled pizza dough topped with creamy burrata, salty prosciutto, and fresh arugula pesto, delivering a crispy crust with a smoky flavor and fresh toppings.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon (3g) active dry yeast
  • 3/4 cup (180ml) warm water
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5g) salt
  • 1 ball burrata cheese (about 4 oz / 115g)
  • 4–6 thin slices prosciutto
  • 1 cup (30g) fresh arugula
  • 2 tablespoons (30g) pine nuts, toasted
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 clove garlic
  • 1 tablespoon (15ml) lemon juice
  • 1/4 cup (60ml) olive oil
  • Salt and pepper to taste

Instructions

  1. Activate the yeast by combining warm water (110°F / 43°C), active dry yeast, and a pinch of sugar in a small bowl. Whisk gently and let sit for 5–10 minutes until frothy.
  2. In a large mixing bowl, combine flour and salt. Add olive oil and the activated yeast mixture. Stir until a shaggy dough forms.
  3. Lightly flour a clean surface and knead the dough for 7–10 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
  5. While the dough rises, toast pine nuts in a dry skillet over medium heat for 2–3 minutes until fragrant.
  6. In a food processor, combine toasted pine nuts, arugula, garlic, Parmesan, lemon juice, salt, and pepper. Pulse while drizzling in olive oil until smooth but slightly textured. Set aside.
  7. Preheat grill to medium-high heat (about 450°F / 230°C). Clean and oil the grates.
  8. Punch down the risen dough and divide into 2 equal portions. Roll or stretch each into a 9–10 inch round.
  9. Place one dough round on the grill. Close lid and cook for 4–5 minutes until bottom is crispy with grill marks. Flip and grill the other side for 3–4 minutes until cooked through but still soft inside.
  10. Remove grilled dough to a serving board. Spread a generous layer of arugula pesto over the warm dough.
  11. Tear burrata into chunks and scatter over the pesto. Arrange prosciutto slices on top.
  12. Drizzle with extra olive oil and cracked black pepper. Slice and serve immediately.

Notes

If dough puffs up too much while grilling, gently press it down with a spatula. Preheat grill thoroughly for best char and crispiness. Lightly oil dough before grilling to prevent sticking. For dairy-free, substitute burrata with vegan burrata or cashew cream. Store leftovers in airtight container in fridge up to 2 days; reheat in skillet or broiler to maintain crispness. Avoid microwaving.

Nutrition

Keywords: grilled pizza dough, burrata, prosciutto, arugula pesto, easy pizza, grilled pizza, quick dinner, summer recipe

Find it online: https://fizzlefork.com/crispy-grilled-pizza-dough-recipe-with-burrata-prosciutto-and-arugula-pesto-easy-and-delicious/