Grilled Pizza Recipe

Prep dough

If using refrigerated dough, let it sit at room temperature 30–45 minutes so it relaxes. Divide into 2 portions for two medium pizzas (or keep whole for one large). On a lightly floured surface, gently stretch each portion into an oval or round about 9–10 inches across, keeping center slightly thinner than edges.

Oil & heat grill

Preheat a gas grill or a charcoal grill to high heat (about 500–600°F / 260–315°C). Brush both sides of each stretched dough lightly with 1½ tablespoons olive oil total and sprinkle the oiled side with a pinch of coarse salt. This prevents sticking and creates a crisp crust.

Grill dough first side

Place the dough oil-side-down directly on the hot grill grates. Close lid and grill 1½–3 minutes until char marks appear and the dough firms. Watch closely to avoid flare-ups. Brush the top (raw) side lightly with a little oil while the bottom cooks.

Flip and toast second side

Flip the dough using tongs and a spatula. Grill the second side about 1 minute — long enough to set the bottom but not fully cook through (you want the top raw to accept sauce and toppings). Transfer grilled dough to a clean baking sheet or pizza peel.

Make a quick no-cook pomodoro: in a bowl, crush the tomatoes with a fork or pulse briefly in a blender to a slightly chunky texture. Stir in the minced garlic, 1 teaspoon olive oil, 1 teaspoon salt, 1 teaspoon black pepper, and the sliced basil. Taste and adjust seasoning. The sauce should be bright and slightly loose so it spreads easily on grilled dough.

Spread about 1/2 cup pomodoro sauce evenly over each grilled dough (or the amount needed to cover without making dough soggy), leaving a 1/2-inch rim.

Add cheese and finish on grill (optional)

Scatter about 1/2 cup shaved Pecorino Romano over the sauced dough. Return the pizza to the grill for 45–90 seconds with the lid closed, just long enough to warm the cheese and marry flavors — the Pecorino will soften and adhere but not fully melt into mozzarella-style. Watch carefully to prevent burning.

Assemble cold toppings

Remove pizza from grill and place on a cutting board. Immediately arrange 3 slices of Prosciutto di Parma across each pizza. Top with about 1 cup of fresh arugula per pizza.

Dress arugula

In a small bowl, mix 1 tablespoon extra-virgin olive oil with the juice of half a lemon (about 1 tsp) and a pinch of salt and pepper. Drizzle this lightly over the arugula so leaves are lightly dressed but not soggy. Alternatively, squeeze wedges of lemon over the finished pizzas to taste.

Finish & serve

Scatter any remaining shaved Pecorino and a light grating of lemon zest over the top. Finish with a crack of freshly ground black pepper. Slice and serve immediately so the contrast of warm grilled crust, tangy pomodoro, salty Prosciutto, peppery arugula, and bright lemon is preserved.