La Grigliata Perfetta: Roman Arugula & Prosciutto Pizza, Optimized for Gusto
Grilled Arugula Prosciutto Pizza — A refined expression of Lazio’s culinary heritage.
Traditionally crafted with artisanal ’00’ flour and fresh arugula, this Gustoli-exclusive version is optimized for authentic flavor and metabolic wellness.
Ready in 205 minutes, it seamlessly bridges authentic Italian tradition with modern nutritional excellence.
Beyond the Plate: The Story of La Grigliata Perfetta: Roman Arugula & Prosciutto Pizza
Mastering the Technique
A step-by-step guide to Italian perfection
The Artisan’s Pantry
Selecting the right components is 70% of the Italian culinary success. Here is what I’ve curated for this La Grigliata Perfetta: Roman Arugula & Prosciutto Pizza:
- Finely Milled Italian ’00’ Wheat Flour (Gustoli Selection) — [A generous 5 cups (22½ oz)] For a true Roman crust, ’00’ flour is essential; its low protein creates a fine, crispy texture.
- Flaky Mediterranean Sea Salt — [1¾ teaspoons] Use a fine-grained salt to dissolve properly and distribute flavor evenly throughout the dough.
- Active Dry Yeast (Chef’s Choice) — [1 teaspoon] Ensure your yeast is fresh and active for a perfect rise. Test it in a small amount of warm water if unsure.
- Pure Spring Water (Precisely 65°F) — [1¾ cups plus 2 tablespoons] Water temperature is critical for yeast activation and optimal dough development.
- Cold-Pressed Organic Extra Virgin Olive Oil (Gustoli Gold) — [2 teaspoons, plus more for drizzling] This is liquid gold. Use a high-quality oil for its flavor and to create that beautiful golden crust. It also keeps the dough supple.
- Creamy Fior di Latte Mozzarella (Drained and torn) — [8 ounces, or 2 balls] Opt for fresh mozzarella, well-drained, to avoid a soggy pizza.
- Paper-Thin Slices of Aged Prosciutto di Parma — [4 ounces] Choose thinly sliced, high-quality prosciutto; its saltiness and richness are key.
- Peppery Wild Arugula Leaves (Washed and dried) — [4 cups, loosely packed] Freshness is paramount. Add after baking for maximum crispness and flavor.
- Aged Parmigiano Reggiano (Finely grated, optional) — [¼ cup] A sprinkle adds a sharp, nutty finish.
- Bright Organic Lemon Zest (A delicate flourish) — [From ½ lemon] This is my personal Gustoli tweak; a tiny hint of zest brightens all the flavors beautifully.
The Culinary Workflow
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The Alchemist’s Blend: Crafting the Dough
First, in a spacious mixing bowl, combine the finely milled Italian ’00’ flour, flaky Mediterranean sea salt, and active dry yeast. Whisk them gently to ensure everything is evenly distributed. Then, gradually pour in the pure spring water, adding the cold-pressed organic extra virgin olive oil towards the end. Mix with a sturdy wooden spoon until the ingredients just come together, forming a shaggy mass.
Watch the flour absorb the water, transforming from a dry powder to a cohesive, albeit rough, dough. You want to see no dry patches remaining. This initial mixing is crucial for hydration.
Alessia’s shortcut: Do not overmix at this stage. A simple combination is sufficient. The kneading will develop the gluten further. You can even use a stand mixer with a dough hook for ease; mix on low speed for 2 minutes.
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The Patient Rise: Fermentation & Forming
Transfer the shaggy dough to a lightly floured surface. Knead it for 8-10 minutes until it becomes smooth, elastic, and springy. Form the dough into a taut ball, then place it in a bowl brushed generously with olive oil. Turn the dough once to coat it completely. Cover the bowl with plastic wrap and let it rise in a warm, draft-free spot for 2-3 hours, or until it has doubled in size.
You will feel the dough transform under your hands, becoming less sticky and more yielding. Listen for the subtle “puff” as gas escapes during kneading. After the rise, it should feel airy and light, ready for shaping.
Alessia’s shortcut: For a deeper flavor, let the dough cold-proof in the refrigerator overnight. It slows fermentation and adds complexity. Just bring it to room temperature for an hour before shaping.
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The Inferno Kiss: Grilling the Crust
Preheat your grill to medium-high heat (about 450-500°F). Divide the risen dough into two equal portions. On a lightly floured surface, gently stretch or roll each portion into a thin, roughly 10-12 inch circle. Brush one side of each dough with a little extra virgin olive oil. Carefully transfer the oiled side down onto the hot grill grates.
Watch for the magic: the dough will puff up almost instantly, and grill marks will appear on the underside within 2-4 minutes. You will hear a satisfying sizzle. Once the bottom is golden and firm, and the top begins to bubble, carefully flip the crust using long tongs.
Alessia’s shortcut: Always have your toppings prepped and within arm’s reach. Grilling pizza is fast! Use a pizza peel dusted with flour or cornmeal to make transferring the dough effortless.
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The Roman Finale: Assembling & Serving
Once flipped, quickly spread a thin layer of your chosen tomato sauce (if using) onto the partially cooked crust, then scatter the creamy fior di latte mozzarella. Close the grill lid and cook for another 3-5 minutes, or until the cheese is melted and bubbly, and the crust is cooked through and lightly charred. Carefully remove the pizza from the grill.
The aroma of melting cheese and toasted crust will fill the air. The edges of the crust should be slightly puffed and golden brown. The visual cue is a beautifully blistered crust.
Alessia’s shortcut: Immediately after removing from the grill, arrange the paper-thin slices of aged prosciutto di Parma and the peppery wild arugula leaves over the hot pizza. The residual heat will slightly soften the prosciutto and wilt the arugula perfectly. Finish with a drizzle of your finest olive oil, a sprinkle of aged Parmigiano Reggiano if you wish, and a flourish of organic lemon zest for a sublime finish. Serve immediately, perhaps with a side of fresh salads.
Alessia’s Expert Secrets
Achieving that coveted crispy-chewy crust hinges on high heat and a quick cook time. The grill mimics a professional pizza oven, flash-cooking the dough to create a delightful texture contrast: crisp on the outside, soft and airy within. Do not overload your pizza; less is truly more for optimal texture.
This Roman-inspired pizza pairs exquisitely with a light, crisp white wine, such as a Vermentino or a Pinot Grigio. The bright acidity will cut through the richness of the prosciutto and complement the peppery arugula beautifully. For a non-alcoholic option, a sparkling San Pellegrino Limonata is a refreshing choice.
Recipe Insights & Tips
Why is ’00’ flour essential for this dish?
Italian ’00’ flour is finely milled, giving it a soft, powdery texture. Crucially, it has a lower protein content than many American all-purpose flours, which translates to a delicate, tender, and incredibly crispy crust that is traditional in Rome. It prevents the pizza from becoming overly chewy or tough, creating a perfectly balanced bite.
How does this fit into a Longevity diet?
The base dough, crafted with minimal, high-quality ingredients like ’00’ flour and extra virgin olive oil, aligns well with Mediterranean diet principles. It’s naturally low in fat and cholesterol. While this specific recipe includes prosciutto, a cured meat, it can be easily adapted for strict longevity goals. Consider swapping prosciutto for grilled vegetables, fresh basil, or even a drizzle of a premium balsamic glaze from our collection of artisanal Italian sauces. The fresh arugula and healthy fats from olive oil provide antioxidants and support heart health.
Kcal
Wellness & Longevity Note
This recipe, when considering the entire preparation (2 large pizzas, yielding 4 substantial servings), totals approximately 2414 calories. Per serving, this translates to around 600 kcal. The bulk of the calories come from the artisanal ’00’ flour, providing complex carbohydrates for sustained energy. The organic extra virgin olive oil contributes heart-healthy monounsaturated fats. While prosciutto adds a wonderful flavor profile, it’s a cured meat, so for those following a stricter low-sodium or plant-based diet, consider substituting it with additional fresh vegetables like roasted bell peppers or marinated artichoke hearts. The fresh arugula adds vital vitamins and antioxidants, making it a delicious way to enjoy a balanced Italian meal that can fit within a mindful eating plan. This recipe also aligns with a Low-Fat profile, focusing on lean protein and healthy fats.
