• Grilled Pizza with Prosciutto and Spinach

    1 vote
    Grilled Pizza with Prosciutto and Spinach
    Prep: 8 hours Cook: 10 min Servings: 4
    by Terri Schlather
    5 recipes
    A tasty herbed crust tossed on the grill is the perfect base for this prosciutto and spinach pairing.


    • 2 cups bread flour
    • 1 cup warm water, divided
    • 1 teaspoon chopped thyme (I used dried, but fresh would be outstanding)
    • 1 teaspoon chopped oregano
    • 2 cloves of garlic, minced
    • 1 package of dry yeast ( 2 1/4 teaspoons)
    • kosher salt
    • cooking spray
    • 1 tablespoon cornmeal
    • 5 ounces shredded fontina cheese
    • 4 ounces thinly sliced prosciutto
    • 3 cups baby spinach
    • 1 tablespoon balsamic vinaigrette dressing (I use a no fat version from Maple Grove Farms)
    • freshly ground black pepper


    1. In the bowl of a stand mixer, combine the flour, 3/4 cup of the warm water, thyme, oregano and garlic. Mix with the dough hook until it’s all combined. Then let stand for about 15 minutes.
    2. With 5 minutes to go on the dough resting, mix the yeast with 1/4 cup of warm water and let it stand for 5 minutes or until it bubbles.
    3. Add yeast mixture, a couple of grinds of kosher salt to the flour mixture and beat on low for five minutes or until a dough forms.
    4. Spray a bowl with cooking spray, add the dough, cover with a plastic wrap coated in cooking spray and chill in the refrigerator for up to 24 hours.
    5. Remove the dough from the refrigerator and let stand, covered for an hour to bring it to room temperature. The dough will be puffy. Punch the dough down.
    6. Divide the dough in 4 portions and shape each into a 7-8 inch circle. Place on a baking sheet covered with cornmeal.
    7. Heat a grill to medium-high heat. Cover with cooking spray.
    8. Place dough on the grill with the cornmeal side up and grill for 3 minutes or until the dough is blistered. Turn over and grill another 3 minutes. Remove the dough from the grill.
    9. Top your cooked dough with about 4- 5 tablespoons of cheese and 1 ounce or proscuitto and several grinds of pepper.
    10. In a bowl, dress the spinach with balsamic vinaigrette then divide evenly among the pizzas. Serve immediately.
    11. Nutritional Information: per serving of one pizza round
    12. Calories: 435, Fat: 16g (sat 9g, poly 1g, mono 3g), Chol: 59mg, Sodium: 1039mg, Potassium: 214mg, Carbs: 50g, Fiber: 2g, Sugars: 1g, Protein: 21g

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