Grilled margherita pizza with prosciutto

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15 min


4 Servings

* PLUS Barbecuing Time: 15 minutes
Grilled margherita pizza with prosciutto

Angus Fergusson

Quick and easy to make, this barbecued pizza rivals delivery, making Tuesday night


  • 700-g pkg whole-wheat pizza dough
  • 1/4 cup olive oil
  • 213-mL can pizza sauce
  • 2 250-g pkgs fresh mozzarella , sliced into 1/8 inch rounds
  • 8 slices prosciutto , about 130 g, thinly sliced
  • 1 cup coarsely chopped fresh basil


  • 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.

Nutrition (per serving)

  • Calories
  • 966,
  • Protein
  • 50 g,
  • Carbohydrates
  • 95 g,
  • Fat
  • 48 g,
  • Fibre
  • 16 g,
  • Sodium
  • 1571 mg.

Quick and easy to make, this barbecue version rivals delivery in speed and is better in flavour.