Bayonne Ham and Arugula Grilled Pizza
Back
Bayonne Ham and Arugula Grilled Pizza
Open in full-screen mode

Bayonne Ham and Arugula Grilled Pizza

Preparation
30 MIN
Cooking
5 MIN
Output
4 medium thin-crust pizzas

Ingredients

Preparation

  1. Preheat the grill, setting the burners to high. Oil the grate.
  2. In a bowl, combine 2 tbsp of the oil with the lemon juice. Set aside.
  3. On a floured work surface, divide the dough into 4 pieces. Roll out one piece of dough at a time to a circle about 12 inches (30 cm) in diameter.
  4. Reduce the heat to medium. Place one or two crusts on the grate at a time, depending on the size of the grill, close the lid and cook for 1 to 2 minutes or until the bottom is golden brown. Flip the crusts and brush with olive oil. Garnish each pizza with a quarter of the cheese. Close the lid and continue cooking for about 2 minutes, or until the cheese has melted. Remove from the grill.
  5. In a bowl, toss the arugula with the lemon oil. Season with salt and pepper. Top each pizza with the ham and the arugula salad. Serve immediately.

Note

If you’re in a hurry, you can use naan bread instead of pizza dough.

Good with...

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum