Grilled Arugula Prosciutto Pizza: A Roman Delicacy
Grilled Arugula Prosciutto Pizza is a traditional Italian dish from
Lazio, Rome. Crafted with “00” flour, fresh arugula, savory prosciutto, and rich Colavita olive oil, this recipe delivers
a delightful balance of fresh, savory, and wholesome flavors.
Ready in just 35 minutes (active preparation), it’s the pinnacle of lunch/dinner elegance.
The Story Behind Grilled Arugula Prosciutto Pizza
How to Make Grilled Arugula Prosciutto Pizza
Follow our traditional Roman technique for perfect results
Ingredients
- 5 cups (22½ oz) Colavita Italian “00” flour, plus more for dusting
- 1¾ teaspoons salt
- 1 teaspoon dry yeast
- 1¾ cups plus 2 tablespoons cool water (65F)
- 2 tsp Colavita organic extra virgin olive oil, for brushing the bowl and dough
- 8 oz fresh mozzarella, thinly sliced or torn
- 4 oz thinly sliced prosciutto
- 4-5 cups fresh arugula
- Colavita organic extra virgin olive oil, for drizzling
- Freshly ground black pepper, to taste
- Optional: Shaved Parmigiano-Reggiano
The Preparation
- Prepare the Dough: In a large mixing bowl, combine the Colavita “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 until smooth and elastic. If using a stand mixer, knead with a dough hook for 5-7 minutes.
- First Proof: Lightly oil a clean bowl with Colavita olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Divide and Shape: Gently punch down the dough to release air. Divide it into two equal portions. On a lightly floured surface, gently shape each portion into a ball.
- Second Proof: Place the dough balls on a lightly floured baking sheet, cover loosely with plastic wrap, and let rest for another 20-30 minutes while you prepare the grill.
- Preheat the Grill: Preheat your gas or charcoal grill to medium-high heat (about 450-500°F / 230-260°C). Clean the grates thoroughly and brush them lightly with Colavita olive oil to prevent sticking.
- Grill the First Side: Carefully stretch or roll one dough ball into a rough 10-12 inch circle (about ¼ inch thick). Lightly brush one side of the dough with olive oil. Place the oiled side down onto the hot grill grates. Grill for 2-4 minutes, or until the bottom is golden brown and grill marks appear, and the dough puffs up.
- Add Toppings: Flip the pizza crust. Quickly top the grilled side with half of the sliced fresh mozzarella. Close the grill lid for 1-2 minutes, or until the cheese is melted and bubbly and the bottom crust is cooked.
- Finish and Garnish: Carefully remove the pizza from the grill using a pizza peel or large spatula. Transfer it to a cutting board. Immediately arrange half of the fresh arugula and prosciutto over the hot pizza. Drizzle with a touch more Colavita olive oil and sprinkle with fresh black pepper. If desired, add shaved Parmigiano-Reggiano.
- Repeat and Serve: Repeat the process with the second dough ball and remaining toppings. Slice the pizzas and serve immediately for the best taste and texture.
Expert Tips for Best Results
For an irresistibly crispy crust, ensure your grill is piping hot before adding the dough. Avoid over-handling the dough, and allow it to cook undisturbed on each side for those perfect char marks and a delightful crunch.
To truly elevate the aroma and flavor, choose a high-quality, cold-pressed Colavita organic extra virgin olive oil. Drizzle it generously over the arugula and prosciutto *after* grilling, allowing its fresh, peppery notes to meld with the warm ingredients.
While best enjoyed fresh, you can make the pizza dough up to 2 days ahead and store it in an oiled, airtight container in the refrigerator. Leftover grilled pizza can be stored in the fridge for 1-2 days and reheated gently in an oven or air fryer for a crispier result.
Kcal
Wellness Note
This Grilled Arugula Prosciutto Pizza, while indulgent, aligns beautifully with Mediterranean diet principles. It features wholesome carbohydrates from the “00” flour, healthy fats from Colavita olive oil, and vibrant fresh greens like arugula, rich in vitamins and antioxidants. Enjoying fresh ingredients in moderation supports longevity and overall well-being.
Frequently Asked Questions
Is this recipe authentic?
Absolutely! While grilling pizza is a less traditional method than wood-fired ovens, the foundation of this recipe — using “00” flour, quality Colavita olive oil, and classic Italian toppings like prosciutto and fresh arugula — is deeply rooted in authentic Italian culinary traditions. It’s a modern homage to timeless flavors.
Can I make it ahead?
Yes, the pizza dough can be prepared up to 2 days in advance and stored, well-wrapped and oiled, in the refrigerator. Just bring it to room temperature for about an hour before shaping and grilling. We recommend assembling and grilling the pizza fresh for the best texture and flavor.
Is it healthy?
This recipe offers a balanced profile, emphasizing fresh, high-quality ingredients central to the Mediterranean diet. With healthy fats from olive oil, beneficial fiber from arugula, and protein from prosciutto, it’s a wholesome choice. As always, portion control is key to a healthy lifestyle.
