Wild Mushroom Pizza with Leeks and Gorogonzola
Mushrooms pizza has always been one of my favorite pizzas. And thank heavens that no longer has to mean water-logged canned mushrooms {{no-likey}}. Most major supermarkets now have at least […]
Category Archives: Pizza
Fig, Prosciutto & Manchego Pizza with Baby Arugula
I have to say that I love this pizza! Figs are now in season and there’s a good chance they will turn up here a few more times. But back […]
Test Drive: PizzaQue Pizza Stone
I have to say, I was pretty impressed with the results from the Bull PizzaQue Pizza Stone. Wood fired pizza has been the “it” love child of the culinary world […]
Prosciutto and Basil Grilled Pizza
Recipe of the Week: Thursday April 12
Prosciutto and Basil Grilled Pizza
*Don’t forget to share with us your favorite grilling recipes on Facebook!*
Serves 4
Ingredients
- 1 pound of pizza dough
- ¼ cup fresh chopped parsley
- 2 tablespoons fresh chopped oregano
- 1 tablespoon cornmeal
- 2 tablespoons extra virgin olive oil
- 2 ½ cups shredded Fontina cheese
- 2/3 cup tomato sauce
- ¼ cup fresh chopped basil
- 6 thin slices prosciutto
Directions
On a lightly floured surface, knead parsley and oregano into dough until they are evenly distributed. Cut dough in half and form into balls, cover and let rest for 15 minutes. Roll out each ball thinly to make 12 inch rounds.
Place each of the pizza dough on a cornmeal-dusted pizza pan and brush lightly with some of the extra virgin olive oil.
Place directly onto hot grill at medium high heat. When bottom is lightly browned, flip and spoon a light covering of tomato sauce evenly over the dough. Then top with Fontina cheese followed by the prosciutto and basil.
Grill until crust is crisp and cheese is melted and bubbly.
Interested in winning your very own BULL grill cart? See Below:
