Grilled Arugula Prosciutto Pizza: A Roman Grilling Masterpiece
Grilled Arugula Prosciutto Pizza is a traditional Italian dish from
Lazio (Rome). Crafted with finely milled “00” flour, savory prosciutto, peppery arugula, and a drizzle of premium Colavita olive oil, this recipe delivers
a vibrant symphony of fresh and savory flavors.
Ready in just 135 minutes, it’s the pinnacle of lunch/dinner elegance.
The Story Behind Grilled Arugula and Prosciutto Pizza
How to Make Grilled Arugula and Prosciutto Pizza
Follow our traditional Roman technique for perfect results
Ingredients
- 5 cups (22½ oz) Colavita gine Italian “00” flour
- 1¾ teaspoons salt
- 1 teaspoon active dry yeast
- 1¾ cups plus 2 tablespoons cool water (65°F)
- 2 tsp Colavita organic extra virgin olive oil for brushing
- 4 oz fresh mozzarella, thinly sliced or torn (e.g., mozzarella di bufala or fresh low-moisture mozzarella)
- 4-6 oz thinly sliced prosciutto di Parma
- 4 cups fresh arugula
- Colavita extra virgin olive oil, for drizzling
- Freshly ground black pepper, to taste
- Optional: Shaved Pecorino Romano or Parmesan cheese for garnish
The Preparation
- **Prepare the Dough:** In a large mixing bowl, combine the “00” flour, salt, and dry yeast. Gradually add the cool water, mixing with a wooden spoon or your hands until a shaggy dough forms.
- **Knead the Dough:** Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. If using a stand mixer, knead with the dough hook for 6-8 minutes.
- **First Rise:** Lightly brush the inside of a clean bowl with 1 tsp of Colavita organic extra virgin olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
- **Divide and Second Rise (Optional):** Gently deflate the dough and divide it into 4 equal portions. Form each portion into a smooth ball. Brush another 1 tsp of olive oil over the dough balls, cover, and let them rest for another 30 minutes. This helps develop flavor and makes them easier to roll.
- **Preheat the Grill:** While the dough rests, preheat your gas or charcoal grill to medium-high heat (about 450-500°F / 230-260°C). Clean the grates thoroughly and lightly oil them to prevent sticking.
- **Shape the Pizza:** On a lightly floured surface or a piece of parchment paper, gently stretch or roll one dough ball into a thin, round (or oval) pizza crust, about 8-10 inches in diameter.
- **Grill the Crust:** Carefully transfer the dough to the hot grill. Grill for 2-3 minutes on the first side, or until the bottom is lightly charred and bubbles appear on top.
- **Add Toppings (First Layer):** Flip the crust. Quickly top the grilled side with a portion of the fresh mozzarella. Close the grill lid (if possible) and cook for another 3-5 minutes, or until the cheese is melted and bubbly, and the bottom crust is cooked through and lightly browned.
- **Remove and Finish:** Using tongs or a pizza peel, carefully remove the grilled pizza from the grill.
- **Final Toppings:** Immediately arrange the sliced prosciutto and fresh arugula over the hot pizza. Drizzle generously with Colavita extra virgin olive oil and season with freshly ground black pepper. Optionally, shave some Pecorino Romano or Parmesan on top.
- **Serve Immediately:** Slice and serve your Grilled Arugula and Prosciutto Pizza hot, savoring the contrast of textures and flavors. Repeat with the remaining dough portions.
Expert Tips for Best Results
For an impeccably crisp crust, ensure your grill is preheated to a high, even temperature and the dough is rolled thinly enough to cook through quickly without burning. Avoid overloading with toppings, which can make the crust soggy.
Elevate the aroma by using the highest quality prosciutto di Parma and a peppery, fresh arugula. A final drizzle of premium Colavita extra virgin olive oil and a sprinkle of flaky sea salt after grilling will truly awaken the flavors.
While best enjoyed fresh, if you have leftover pizza, store it in an airtight container in the refrigerator for up to 2 days. Reheat gently in a conventional oven at 350°F (175°C) for 5-7 minutes to restore some crispness, avoiding the microwave.
Kcal
Wellness Note
This Grilled Arugula and Prosciutto Pizza, crafted with nutrient-rich “00” flour and heart-healthy Colavita olive oil, embodies the principles of the Mediterranean diet. It offers complex carbohydrates for sustained energy, lean protein from prosciutto, and a wealth of vitamins and antioxidants from fresh arugula, contributing to overall wellness and longevity.
Frequently Asked Questions
Is this recipe authentic?
Absolutely. While modern interpretations abound, our recipe honors the traditional Italian art of pizza making, focusing on quality “00” flour, slow fermentation, and authentic, fresh toppings like premium prosciutto and vibrant arugula, reminiscent of the Roman culinary spirit.
Can I make it ahead?
The pizza dough can be prepared up to 24 hours in advance and stored covered in the refrigerator. Once baked, this pizza is truly best enjoyed fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a conventional oven at 350°F (175°C) for 5-7 minutes to help revive some of the crust’s crispness.
Is it healthy?
When made with quality ingredients like finely milled “00” flour, lean prosciutto, and abundant fresh arugula, this pizza can be a wholesome part of a balanced diet. It provides complex carbohydrates, healthy fats, and protein, making it a satisfying and nutritious meal. As with any dish, mindful portion control is recommended to align with your health goals.
