Grilled margherita pizza with prosciutto
Prep 15 min
Plus Barbecuing Time: 15 minutes
Makes 4 Servings
Updated Nov 24, 2014
Chatelaine
Ingredients
700-g pkg
whole-wheat pizza dough
1/4 cup
213-mL can
2 250-g pkgs
8 slices
prosciutto, about 130 g, thinly sliced
1 cup
coarsely chopped fresh basil
Instructions
- Preheat one side of the barbecue to medium-high. Leave other side unheated.
- Divide pizza dough evenly into 6 pieces. Roll each piece on a lightly floured counter into a 6-in. circle about 1/8 in. thick. Brush about 1 tsp of oil on one side of each piece, making sure to cover the entire surface. Carefully place pieces of dough, oil-side down, on heated grill. Brush remaining oil over the tops of the pizzas. Grill until dough starts to puff up and grill marks appear on the undersides, 3 to 4 min. Using tongs, flip the crusts over and continue grilling until dough firms up, 2 to 3 min. Transfer to unheated side of grill. Spread 2 tbsp pizza sauce over each crust. Divide cheese among crusts. Grill, covered, over indirect heat, rotating and switching pizzas halfway through, until cheese is melted and undersides are dark golden, 9 to 12 min. Remove from grill. Sprinkle prosciutto and basil overtop just before serving.
Quick and easy to make, this barbecue version rivals delivery in speed and is better in flavour.
Nutrition
Calories 966, Protein 50 g, Carbohydrates 95 g, Fat 48 g, Fibre 16 g, Sodium 1571 mg.
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