Grilled Pizza with Arugula Pesto, Corn, and Ham
This pizza with arugula pesto is basically summer on a perfectly grilled pizza. It's sweet, salty, tangy, chewy, crunchy, subtly spicy (thanks, arugula!), and topped with creamy cheese. It's everything you need in your life.
Servings: 4
Ingredients
- 1 pound pizza dough (at room temperature if using a refrigerated dough)
- 2 tablespoons corn meal (or flour)
- oil for grill grates
- ½ cup arugula pesto
- ½ cup part-skim ricotta cheese
- ½ cup diced deli ham
- ¾ cup fresh corn kernels (cut from 1 large cob)
- ¼ cup thinly sliced red onion
- ¼ cup shredded Parmesan cheese
Instructions
- Preheat grill to medium heat (350°-400° F).
- Flour pizza dough lightly and stretch or roll pizza to about ½ inch thickness (14 to 16 inch diameter). It doesn't have to be perfectly shaped.1 pound pizza dough
- Sprinkle cornmeal or flour on a large unrimmed baking sheet or pizza peel. Transfer the pizza dough to the baking sheet or peel.2 tablespoons corn meal
- Brush grill grate to clean it and oil it with an oil soaked paper towel and tongs (alternatively, you may use a pizza stone placed on top of the grill). Slide the dough off the baking sheet or peel onto the grill and cover and cook until it is bubbling on top and golden brown on the bottom, 2 to 3 minutes.oil for grill grates
- Carefully flip the dough over using the peel or tongs and baking sheet. If desired, pull it off the grill while you add toppings. Spread the pesto over the dough. Top with small dollops of ricotta, and the rest of the toppings.½ cup arugula pesto, ½ cup part-skim ricotta cheese, ½ cup diced deli ham, ¾ cup fresh corn kernels, ¼ cup thinly sliced red onion, ¼ cup shredded Parmesan cheese
- Return the pizza to the grill if you took it off. Cover the grill and cook the pizza until the toppings are heated through and the bottom of the crust is crispy, 5 to 7 minutes.
- Remove from grill, slice into 8 triangles, and serve immediately.
Video
Notes
- Pro tip: Be sure to have all your toppings ready before you begin grilling.
- Pesto: Basil pesto or another type of pizza sauce can be substituted for arugula pesto, if you prefer.
- Bake it in the oven: The pizza can be baked in the oven if you don't feel like grilling. Preheat oven to 450°F with rack in lower third of oven. Place pizza on an oiled baking sheet. Bake for 10 to 12 minutes or until golden brown. Baking time depends on how many toppings you load on.
Nutrition
Serving: 2slices | Calories: 586kcal | Carbohydrates: 68g | Protein: 24g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 1605mg | Potassium: 238mg | Fiber: 3g | Sugar: 10g | Vitamin A: 847IU | Vitamin C: 3mg | Calcium: 213mg | Iron: 4mg
QR Code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
*If you're viewing this on your phone, press and hold the QR code to open in your browser.