Photos & Food

From scratch, easy to make recipes, often with a Portuguese twist.

MENUMENU
  • Home
  • All Recipes
    • Our Portuguese Roots
    • Main Course
      • Beef
      • Chicken
      • Fish
      • Pork
      • Seafood
      • Quick Meals
      • Vegetarian
    • Breakfast
    • Dessert
    • Appetizers / Starters
      • Crostini
      • Dips and Spreads
      • Salads
      • Seafood Appetizers
      • Soup
    • Side Dishes
    • Instant Pot / Pressure Cooker
    • On the Smoker
    • Healthy
    • Bread
    • Sauce and Dressings
    • Drinks
  • Portuguese Recipes
  • About
    • About Nelson & Liz
    • Privacy
  • Newsletter
  • Partnerships
  • Contact
Home » Main Course » Prosciutto and Sun-Dried Tomato Grilled Pizza

Prosciutto and Sun-Dried Tomato Grilled Pizza

June 13, 2018 by Nelson Cardoso Leave a Comment

Share this recipe...
Share on Facebook
Facebook
Pin on Pinterest
Pinterest
Tweet about this on Twitter
Twitter
Share on Yummly
Yummly
Email this to someone
email

Quality products make quality meals!

There’s no doubt that the better the ingredients, the better your meal will taste. This grilled pizza recipe is a perfect example of that.

We’re happy to introduce you to our friends and this post’s sponsor, Grande Cheese. They have a few locations around the Greater Toronto Area and they offer many amazing products.

A lot more than cheese…

Don’t let the “cheese” in Grande Cheese fool you! Although they offer a spectacular variety of cheeses, they also offer many other specialty products.

Just about everything we used for today’s pizzas is from Grande Cheese . Yup… the pizza dough, olive oil, tomato sauce, mozzarella, shaved and grated parmigiano reggiano, sun-dried tomatoes, and prosciutto.

At Grande Cheese you can also get fresh baked pizza, a perfectly pulled espresso and many unique products that are imported from Italy.

This place is like a toy store for cheese-lovers and cooks. And if you love cheese like I do, then you’ll be drooling at first sniff.  🙂

Baked at home just like at the pizzeria.

We’ve made pizza with this technique many times, but it never fails to impress and please us! If you have a a decent-sized BBQ at home, pick up a pizza stone and you’ll be good to go!

I’ve seen a few celebrity chefs grill pizza without the stone, but I think that would be a bit too difficult.

The pizza stone and hot BBQ offer perfect conditions for making pizzeria-style pizza. The hot stone ensures that you get a nicely toasted crust, just like at the pizzeria, and by keeping the lid closed on the BBQ all your toppings are cooked perfectly by the time the crust is ready.

Almost from scratch…as much as time allowed.

We often talk about how family life can get busy and how challenging it can be to balance family activities, tasks and events, while still serving up home-cooked meals.

When I have time, I love making meals completely from scratch. It’s satisfying. Since that’s not always an option, I improvise. For this pizza, I was in a hurry, so both the dough and the sauce were store-bought. I’m ok with that.

The key to still being able to serve-up delicious food is to buy quality ingredients. Smaller specialty shops and farmer’s markets often carry products made in small batches and with quality ingredients. Grande Cheese is a perfect example. Molte grazie!

The next time you’re in the mood to cook, visit and support a local business, buy quality ingredients, and make something delicious so you can be sure to eat well, friends!

Prosciutto and Sun-Dried Tomato Grilled Pizza
Print
Prosciutto and sun-dried tomato grilled pizza
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Prepared on a stone on the BBQ, this grilled prosciutto and sun-dried tomato pizza will be sure to satisfy your pizzeria cravings without calling your pizza delivery service.

Course: Appetizer, Main, Main Course
Cuisine: American, Canadian, Italian
Servings: 3 generous personal sized pizzas
Ingredients
  • 1 quality pizza dough
  • 3 pinches flaked sea salt
  • 3 tsp extra virgin olive oil
  • 3/4 cups quality tomato sauce
  • 1 1/2 cups shredded mozzarella
  • 3 tbsp grated parmigiano reggiano
  • 1/2 cup roughly chopped sun-dried tomatoes
  • 225 g (8 oz) quality prosciutto, sliced thin
  • 15-20 fresh basil leaves
  • 1/3 cup shaved parmigiano reggiano
  • cornmeal for the pizza peel and the pizza stone (to avoid sticking)
Instructions
  1. On a BBQ with 4 burners, keep the middle two burners set to low and heat the BBQ to 500 ºF. Sounds hot, but trust us!

  2. Place the stone on the middle of the BBQ grates and close the lid to heat up the stone.

  3. Lightly dust the counter surface with flour and place a third of the dough ball (cut the dough in three) on the counter.

  4. Using a rolling pin, roll out the dough ball into a circle about 9 inches in diameter.

  5. Sprinkle about 1 tbsp of cornmeal on a pizza peel.

  6. Place the rolled out pizza dough on the pizza peel and give the peel a little shake to make sure it's lose.

  7. Drizzle 1 tsp of olive oil over the pizza dough and brush over the dough.

  8. Sprinkle a pinch of flaked sea salt over the dough. Note, the prosciutto and cheeses are salty, so be cautious not to add too much.

  9. Spread 1/4 cup of the pizza sauce evenly over the dough using a large spoon.

  10. Spread 1/2 cup of shredded mozzarella evenly over the tomato sauce.

  11. Sprinkle 1 tbsp grated parmigiano reggiano over the mozzarella.

  12. Place about a third of the sun-dried tomatoes on the dough.

  13. Shred and place pieces of prosciutto on the dough.

  14. Sprinkle about 1 tbsp of cornmeal over the hot stone (be careful, it’s hot!)

  15. Transfer the pizza from the peel to the hot stone on the BBQ. (Tip: Give the pizza peel a little shake back and forth (outside to avoid a mess) to loosen up the dough before transferring).

  16. Close the lid and bake.

  17. Open the lid after about the first 5 minutes and rotate (using the pizza peel or a large metal spatula) the pizza on the stone 180 degrees to ensure even baking. Close the lid. 

  18. Repeat the last step about every 3 minutes.

  19. After 12 to 15 minutes of baking, use the pizza peel to lift an edge of the pizza to check for doneness (you should see a crisp golden crust with toasted edges).

  20. Using the peel, remove the pizza to a cutting board, cut and serve hot.

  21. Repeat the last few steps for the second and third pieces of dough.

Recipe Notes
  • Make sure you have all cutups ready before you start assembling the pizzas. If the dough and toppings sit on the peel for too long, the dough will become soggy, and it'll be very difficult to transfer.
  • The thickness of the dough once it's rolled out is personal preference. Make two thicker pizzas, or four smaller thin crust pizzas if you prefer.
  • BBQs hold heat differently, so make sure to check the doneness every few minutes to avoid overcooking the dough.
  • Don't forget to close the BBQ lid while baking!

 

Filed Under: Main Course Tagged With: bbq, pizza, pork

« Portuguese Chocolate Salami Recipe (Salame de Chocolate)
Moist and Delicious Naked Carrot Cake »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Nelson and Liz Cardoso

Simple delicious recipes for home cooks, often with a Portuguese twist. Make yourself at home. read more

Broil King smoker

Categories

Appetizers / Starters Bakery Beef Beef Beverages Blogging Bread Breakfast Chicken Crostini Cured and Smoked Meats Dessert Dips and Spreads Drinks Fish Food Blogging Food Hacks Giveaways Healthy Instant Pot / Pressure Cooker Main Course Meats On the Smoker Pork Pork Portuguese Cuisine Portuguese Recipes Quick Meals Salads Sauce and Dressings Seafood Seafood Appetizers Search Services Side Dishes Snacks Sous Vide Sponsored Posts Vegetables Vegetarian

Website Search

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Privacy Policy
  • About Nelson & Liz
  • Contact Us

Newsletter Signup

Latest Posts

  • Smoked pulled pork on a pellet smoker

    Smoked pulled pork on a pellet smoker
  • Kick-ass grilled burger recipe

    Kick-ass grilled burger recipe
  • Quick Portuguese shrimp in wine and garlic marinade – Camarão de vinha d’alhos

    Quick Portuguese shrimp in wine and garlic marinade – Camarão de vinha d’alhos
  • A damn fine vegetable curry recipe

    A damn fine vegetable curry recipe
  • Portuguese tomato rice – Arroz de tomate

    Portuguese tomato rice – Arroz de tomate

Copyright © 2021 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

SAVE & ACCEPT