Grilled Margherita Pizza with Prosciutto

Though they look quite small, they contain around 966 calories and are filled with 48 grams of fat, 50 grams of protein and 1571 mg of sodium. That's one good pie for a growing kid, which you could attain by following the recipe from Chatelaine.

700 g pkg whole-wheat pizza dough
1/4 cup olive oil
213 ml can pizza sauce
2 250 g  pkg fresh mozzarella, sliced into 1/8 inch rounds
8  slices prosciutto, about 130 g, thinly sliced
1 cup fresh basil, coarsely chopped
Quick and easy to make, this barbecue version rivals delivery in speed and is better in flavour.
  1. Preheat one side of the barbecue to medium-high. Leave other side unheated.
  2. Divide pizza dough evenly into 6 pieces. Roll each piece on a lightly floured counter into a 6-in. circle about 1/8 in. thick. Brush about 1 tsp of oil on one side of each piece, making sure to cover the entire surface. Carefully place pieces of dough, oil-side down, on heated grill. Brush remaining oil over the tops of the pizzas. Grill until dough starts to puff up and grill marks appear on the undersides, 3 to 4 min. Using tongs, flip the crusts over and continue grilling until dough firms up, 2 to 3 min. Transfer to unheated side of grill. Spread 2 tbsp pizza sauce over each crust. Divide cheese among crusts. Grill, covered, over indirect heat, rotating and switching pizzas halfway through, until cheese is melted and undersides are dark golden, 9 to 12 min. Remove from grill. Sprinkle prosciutto and basil overtop just before serving.

Posted by Diane Araga, on September 29, 2013 at 9:00 AM