Grilled BLT Pizza Recipe

Kate Merker created this pizza back in 2007. This elegant version of the traditional sandwich is made with a thin crust, beefsteak tomatoes, crispy prosciutto and arugula.



This recipe will serve four hungry people and takes a total of twenty minutes to make from start to finish.

Make it today.

Happy pizza!


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 31, 2013 at 9:00 AM