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Grilled pizza with tomato, basil, and prosciutto

Usually when someone buys a grill, the first thing they make to break it in is a steak. Or hamburgers. Or hot dogs. Or chicken. Or kabobs. I could keep going, but I think you get the point?

grilled pizza with tomato basil prosciutto

But not us. The very first meal we made with ours was a pizza. I could not WAIT for Justin to fire up our very first grill and see once and for all if we were able to create amazing pizza goodness on it. Burgers and other classic grill items could wait: my love affair with grilled pizza officially began that evening.

I’ve already posted about a grilled pizza with sausage and spinach, as well as a flatbread pizza on the grill, but this one…it’s my favorite. It’s a classic; it’s my go-to grilled pizza creation. And it has only managed to get better this summer with the addition of tomatoes and basil fresh from our garden. I am not kidding when I say I could easily eat this pizza every single day and not get sick of it. The crunch of the dough…the sweetness of the tomatoes…the fresh herbs…the creamy mozzarella…and the salty/savory prosciutto….it all makes the most perfect of combinations.

grilled pizza with tomato basil prosciutto

I love love love how the grill puts a slight char on the pizza crust; it adds an extra element of flavor and crunch. This pizza crust was grilled a bit on the “light” side, but I also enjoy a bit of a char on mine as well. Seriously people – if you haven’t tried grilling a pizza before, you need to do it: NOW!

What are your all time favorite pizza toppings?

grilled pizza with tomato basil prosciutto

Grilled Pizza with Tomato, Basil, and Prosciutto


Pizza dough (I cheat and buy pre-made dough from Publix)

3 tbsp marinara or pizza sauce

3 medium vine ripe tomatoes, sliced into rounds about 1/4 inch thick

4-6 oz fresh sliced mozzarella

3-5 thin slices prosciutto di parma

Fresh basil leaves


1. Preheat your grill. As it is heating up, stretch/roll the pizza dough to about 1/4 inch thick. I like to roll my dough with cornmeal! Place on a baking sheet or other surface to transfer to the grill.

2. When the pizza dough is rolled out, carefully slide it directly on to the grill grates (you can spray the grates with a bit of nonstick cooking spray if desired). Close the grill lid and let the dough cook for about 5-6 minutes, until the bottom of the crust is golden and some char lines can be seen. Transfer the dough back to your baking sheet, but flip the pizza crust so the bottom that was touching the grates is now facing up.

3. On the turned over pizza dough, lightly spread the marinara sauce, then top with the sliced mozzarella, and tomato rounds. When this is complete, transfer the pizza back on to the grill for an additional 3-4 minutes, until it is cooked through to desired levels and cheese is bubbly.

4. Remove cooked pizza from the grill and on to the baking sheet. Top the pie with slices of prosciutto and sprinkle with fresh basil leaves. Slice into pieces and enjoy!


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  • This is a combo that I’m in love with as well! Beautiful rustic looking pizza! I also love using ricotta for its creaminess…and always sprinkle my pizza with freshly grated parmesan once its cooked. Recently, I made a pizza that I bet you’d like…putting it up on the blog soon. Prosciutto, fig jam, gorgonzola, and reduced balsamic drizzle…got the inspiration from Todd English’s pizza joint in Boston. So good.

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