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One from the grill

Grilling is not just for meats and veggies — it’s for pizza too.

Grilling is not just for meats and veggies — it’s for pizza too. So when the weather is inviting, take the pizza-making outdoors. Kids will love the novelty of cooking al fresco, so get them involved in the preparation as well.

Pear Prosciutto Pizza


INGREDIENTS:

• 2 Bartlett or Bosc pears, cut in 5-mm (1/4-inch) slices, core removed
• 1/2 small red onion, cut into rounds
• 15 ml (1 tbsp) olive oil, divided
• 30 ml (2 tbsp) all-purpose flour
• 500 g (1 lb) pizza dough
• 50 ml (1/4 cup) prepared pesto
• 2 slices prosciutto, cut into thin strips
• 90 g (3 oz) crumbled goat cheese or Gorgonzola
• 125 ml (1/2 cup) lightly packed arugula leaves

METHOD:
Preheat grill to medium.

Brush pears and onion with olive oil. Place on grill and close lid. Grill, turning once, until grill marked and softened, about 3 minutes. Remove from grill and set aside.

Meanwhile on a lightly floured surface, roll out dough to a 40-by-30-cm (16-by-12-inch) rectangle; transfer to a baking sheet. Brush dough with remaining oil and place oil side down, directly on grill. Grill, uncovered, until bubbles form on top and grill marks form on bottom, about 3 minutes (do not worry if dough sags a bit when first placed on grill; as long as it has been preheated the dough will quickly stiffen). Use tongs to flip pizza; close lid and grill until bubbly and underside is browned, 3 minutes. Transfer back to baking sheet.

Spread pesto lightly over top of pizza. Top with pear slices, onion rings, prosciutto and crumbled cheese. Return pizza on the baking sheet back to grill. Cover and grill just until cheese softens, 2 to 4 minutes.

Remove from grill and transfer to a cutting board. Sprinkle with arugula, slice and serve.

Serves 8

 
 
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