Grilling pizza allows for a beautiful crisp crust, and this pizza bianca with mozzarella and prosciutto will also be finished before most pizzerias could deliver.
Ingredients
- prepared pizza dough: 1 pound
- olive oil: 2 tsp
- ricotta cheese: 0.33333 cup
- italian seasoning: 0.5 tsp
- pinch salt: 1 piece
- pieces fresh mozzarella: 6 piece (2 ounce)
- slices prosciutto, roughly: 3 piece (torn)
- basil leaves, roughly: 2 piece (torn)
Metric Conversion
Stages of cooking
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Preheat a gas grill with all burners on High for 10 to 15 minutes.
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Shape pizza dough into an 8 to 10-inch disc. Brush dough with olive oil.
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Reduce the flame on half the grill burners to Low, to create areas of direct and indirect heat.
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Carefully place dough onto the grill over direct heat. Close the cover. Grill dough until bottom is just barely cooked and shows char marks, 1 to 3 minutes.
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Turn crust ninety degrees (do not flip dough over). Grill until crust shows light grill marks, 1 to 3 minutes.
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Carefully remove par-grilled dough from the grill. Spread ricotta over dough; sprinkle with salt and Italian seasoning. Place cheese on top, add prosciutto evenly over cheese.
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Return pizza to the grill over indirect heat; grill until cheese is melted, about 3 minutes. Carefully remove pizza from the grill.
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Preheat the oven’s broiler.
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Broil pizza until cheese is golden, about 5 minutes. Sprinkle torn basil on top of pizza. Allow pizza to rest for a few minutes before cutting into wedges.
