Grilled Pizza Quattro Stagioni
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 809
- Total Fat
- 40
- Saturated Fat
- 17
- Carbohydrates
- 69
- Dietary Fiber
- 6
- Sugar
- 5
- Protein
- 44
- Cholesterol
- 104
- Sodium
- 2442
- Total: 35 min
- Active: 30 min
Ingredients
1 pound pizza dough, at room temperature
1 tablespoon olive oil
1 cup jarred pizza sauce
1 pound fresh mozzarella, cut into 1/4-inch-thick slices and patted dry
3 ounces thinly sliced prosciutto cotto
1/2 cup marinated artichoke hearts, well drained
1/2 cup sliced cremini mushrooms (about 1 1/2 ounces)
1/2 cup pitted black olives, drained and roughly chopped
1/4 cup lightly packed fresh basil leaves, optional
Directions
- Prepare a gas grill for medium heat or prepare a charcoal grill for medium indirect heat.
- Rub the dough with the oil. On a clean work surface, pat and stretch the dough into a rustic 12-inch circle (no need for perfect shaping). Carefully transfer the dough to the grill grates; cook until grill marks appear and the crust is golden, about 6 minutes. Flip, spread the sauce on the crust in an even layer and scatter with the mozzarella. Top a quarter of the pizza with the prosciutto, a quarter with the artichokes, a quarter with the mushrooms and a quarter with the olives. Cover and grill until the cheese is melted, the crust is cooked through and the underside is charred in spots, about 6 minutes more. Transfer to a cutting board; let stand about 5 minutes. Top with the basil, if using, and cut into slices.