Recipe courtesy of Katie Lee Biegel
Prosciutto and Arugula Pizza
Getting reviews...
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1096
- Total Fat
- 38 g
- Saturated Fat
- 15 g
- Carbohydrates
- 117 g
- Dietary Fiber
- 6 g
- Sugar
- 3 g
- Protein
- 67 g
- Cholesterol
- 138 mg
- Sodium
- 4855 mg
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1096
- Total Fat
- 38 g
- Saturated Fat
- 15 g
- Carbohydrates
- 117 g
- Dietary Fiber
- 6 g
- Sugar
- 3 g
- Protein
- 67 g
- Cholesterol
- 138 mg
- Sodium
- 4855 mg
Ingredients
Directions
- Preheat a grill to medium-high heat.
- Place the pizza dough on the grill. Let cook for 1 minute, and then flip with tongs. Move to a cooler spot on the grill (about medium heat) until the dough begins to pull away from the grill, about 1 minute. Remove the dough from the grill.
- Spread the dough with the ricotta and scatter with mozzarella. Return to the grill, cover and cook until the cheese melts, about 3 minutes. Top with the prosciutto and arugula and drizzle with olive oil.
