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Epicurious

Grilled Pizzas with Plums, Prosciutto, Goat Cheese, and Arugula

Recipe information

  • Yield

    makes six 9-inch pizzas

Ingredients

Cornmeal Pizza Dough (page 209)
Extra-virgin olive oil
8 ounces soft goat cheese, crumbled
4 ounces prosciutto, cut into thin strips
2 large plums or apricots, pitted and cut into thin wedges
2 bunches arugula, trimmed
Coarse salt and freshly ground pepper

Preparation

  1. Step 1

    Heat a grill until medium-hot. Generously brush one side of the pizza dough with oil; grill, oiled side down, until the underside is golden brown and the top begins to bubble, 3 to 5 minutes. Quickly brush the top with oil; flip the crust. Top with some of the cheese, prosciutto, and plums. Grill until the toppings are hot and the crust is cooked through, 3 to 5 minutes more.

    Step 2

    Slide the pizza with a large spatula onto a cutting board. Drizzle the arugula with oil in a large bowl, and toss. Drizzle the pizza with oil; top with some of the arugula (or serve it on the side). Season with salt and pepper. Repeat to make more pizzas.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsPizzaGoat CheeseCheeseDairyProsciuttoHamMeatPlumStone FruitFruitApricotArugulaLeafy GreensVegetableMainDinnerNut FreeEasyQuickWeeknight MealsGrillingSummerCookbooks
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