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Grilled Margherita Pizza With Prosciutto

We’ve been big fans of making pizzas at home for a very long time. Ever since we realized we could use this dough and cook a feast for our family for under $10, I was sold. But this year I decided to try out a new recipe from Pints and Plates and we busted out the grill to make his margherita pizza with prosciutto… it is SO much better! Pizza on the grill is my new favorite summer meal. If you’ve never grilled a pizza before, now is the time to try it out. You will never want pizza another way again.

We followed the recipe from Pints and Plates to the letter and I loved their take on the quick flip of the crust, it made it crispy without burning it. We also tried out the pairing suggestion of serving the pizza with Peroni Nastro Azzurro®. The refreshing taste of the beer paired amazingly with the prosciutto and home grown basil on the pizzas.

We adore this recipe and it is an easy way to entertain all summer long. Grilling is our favorite way to host guests and now with this recipe, I can satisfy both my love of pizza and the easy fun of grilling. Grab a beer, put the toppings on and enjoy a relaxing meal on the deck with your friends.

Grilled Margherita Pizza With Prosciutto

The ingredients you will need are:

  • 1 15-ounce can diced tomatoes, drained
  • 2 cloves garlic, chopped
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon extra virgin olive oil
  • ¼ teaspoon salt
  • 1 14-ounce pizza dough (we love the Trader Joe’s brand)
  • 4 tablespoons canola oil
  • 8 ounces fresh mozzarella, sliced
  • 8-10 fresh basil leaves
  • 8 slices prosciutto, thinly sliced and torn into pieces

1. Preheat grill to medium-high heat.

2. In a bowl, combine tomatoes, garlic, oregano, olive oil and salt.

3. Stretch or roll out pizza dough into a 14- to 16-inch circle, or make mini-versions any size you like. Coat one side of the pizza dough with 2 tablespoons of canola oil and place oil side down on the grill. Grill for 2 to 3 minutes until charred and the pizza releases easily from the grill. Coat the top of the dough with the remaining oil and flip the dough over. Immediately spread the grilled side of the pizza with the tomato sauce and mozzarella slices. Grill for another 2-3 minutes until the pizza has set and the cheese is melted. Transfer pizza to a cutting board.

4. Top the pizza with basil, then prosciutto. Slice and serve.

Summer dinner and drinks done right! Take away the need for guessing if a recipe is good, or hoping the drink will pair well – leave that up to the experts and just follow instructions for easy dinners that you will love all summer long.

This post is created in sponsorship with Pints and Plates – a site we love to use.

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