Grilled BLT Pizza Recipe

Created back in 2007 by Kate Merker, this pizza recipe serves four hungry people and takes a total of twenty minutes to make. This variation on the BLT of sandwich fame holds its own as a pizza as well. The arugula substitutes the lettuce, prosciutto the bacon and tomato, well tomato has no equal and thereby plays itself in this tasty dish.


So get going and make this pizza tonight.


1 16-ounce package refrigerated pizza dough

flour for the work surface

3 tablespoons olive oil

4 ounces thinly sliced prosciutto

2 large beefsteak tomatoes, sliced

4 cups arugula or other mixed greens


1. Heat grill to medium-low.

2. Divide the dough into 2 equal pieces. On a lightly floured surface, roll each to a 1/4-inch thickness. Brush each top with 1/2 tablespoon of the oil.

3. Transfer the dough to grill, oiled-side down. Cover grill and cook until the tops begin to bubble and the bottoms become crisp, about 3 minutes.

4. Working quickly, brush the top of each piece of dough with 1/2 tablespoon of the oil and turn over.

5. Divide the prosciutto evenly between the pizzas and continue to cook, uncovered, until the bottoms are golden and crisp, 2 to 3 minutes.

 6. Remove from heat and layer with the tomato. Top with the arugula and drizzle with the remaining oil. Cut into pieces and serve on individual plates.


Posted by M Dee Dubroff, on January 1, 2013 at 9:00 AM