Grilled Pizzettas

Total Time:
1 hr 45 min
1 hr 35 min
10 min

6 individual pizzas

  • For the dough:
  • 1 1/2 teaspoons active dry yeast
  • 1/2 teaspoon sugar
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • For the prosciutto-arugula topping:
  • 5 to 6 Fresno chile peppers, roughly chopped
  • 1 1/2 cups extra-virgin olive oil, plus more for brushing
  • 8 ounces parmigiano-reggiano cheese, shaved with a peeler
  • 4 ounces thinly sliced prosciutto
  • 6 large eggs (optional)
  • 2 cups baby arugula
  • For puttanesca topping:
  • 2 plum tomatoes, diced
  • 1/4 cup pitted gaeta olives, sliced
  • 2 tablespoons capers, drained
  • Pinch of red pepper flakes
  • Kosher salt
  • Extra-virgin olive oil, for drizzling
  • 8 ounces taleggio cheese, chopped
  • Chopped chives, for topping
  • Make the dough: Fill a liquid measuring cup or small bowl with 1/2 cup warm (not hot) water. Add the yeast and sugar and stir with a fork; let sit 15 minutes. The top of the water will bubble and it will smell very yeasty-this is what you want!

  • Combine the flour and salt in a large bowl. Make a well in the center of the flour and pour in the olive oil and the yeast mixture.

  • Using a fork, gradually stir the flour into the yeast mixture until mostly combined, then mix with your hands to bring the dough together. Turn out onto a clean surface.

  • Knead the dough until smooth, dusting with flour as needed. Lightly oil a bowl; add the dough, cover with plastic wrap and set aside in a warm place until doubled in size, about 1 hour.

  • Prep the toppings: For prosciutto-arugula pizzas, make the chile oil: Bring the chiles and olive oil to a simmer; remove from the heat and let steep 1 hour. (This makes extra oil; store in a sealed container for up to 1 week.)

  • For puttanesca pizzas, make the topping: Mix the tomatoes, olives, capers and red pepper flakes in a bowl; add salt and drizzle with olive oil.

  • Preheat the grill: Preheat a grill to medium high (you don't want it to be too hot or the crusts will burn before the cheese melts). Brush the grill to remove any crud.

  • Roll out the dough: Turn the dough out onto a floured surface and divide into 6 equal pieces. Roll each piece into a ball.

  • Use a rolling pin to roll out each ball into an irregular oval, dusting with flour as needed.

  • For cracker-thin crusts, use your hands to gently stretch the dough even more.

  • Stack the dough between layers of plastic wrap and head to the grill (or wrap and refrigerate overnight).

  • Grill the crusts: Oil the grill (Anne uses a rolled-up towel and tongs), then carefully add a few pieces of dough.

  • Grill until the top is bubbly and the bottom is marked, about 2 minutes.

  • Flip with tongs and grill until just marked on the other side. Remove from the grill and transfer to baking sheets; repeat with the remaining dough.

  • Add the toppings: Working on the baking sheets, top the crusts with parmigiano and prosciutto, or top with taleggio and the puttanesca mixture; return to the grill. Crack an egg directly onto each prosciutto pizza, if you want. Cover the grill and cook until the cheese melts and the eggs are set, 2 to 3 minutes.

  • Finish the pizzas: Remove from the grill and top the prosciutto pizzas with arugula; drizzle with the prepared chile oil. Top the puttanesca pizzas with chives.

  • Photograph by Steve Giralt

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    This recipe is featured in:

    Great Grilled Mains