My husband and I visited Burlington Vermont for the first time two years ago. The city was beautiful, and so was the relaxed sense of contentment I felt while there. We did the normal touristy thing and visited the Church Street Market, which had the Farmers Market going in full effect. We tasted local foods from the different stands and really reveled in such a wonderful day. On our walk back to our car, we stumbled upon a place called Pizzeria Verita, it is located on Saint Paul Street and it was pumping out bluesy Jazz music and the most decadent aromas my Italian heart couldn’t pass up.
Whilst there, we sipped mimosa’s and indulged in the most delicious Arugula Salad made with Pine Nuts and Fennel. For our entrée we continued in our adoration of Arugula and ordered what is called a Bianca Pizza Napoletana. It was made with Fiore de latte, Prosciutto, Pecorino, Arugula, Basil and Balsamico. It was this culinary experience that inspired me to create a pizza with the best of both dishes. So was born this recipe.
The Recipe I use for the dough, is Bobby Flays Pizza Dough Recipe. Its super easy and delicious. I used this dough, because I wanted to make a grilled pizza and I know Grand Master Bobby uses this to make grilled pizza! Note: He isn’t lying about using bread flour. It makes the dough ten times better.
I have made this on the grill, but due to weather uncertainties I have a Cast Iron Grill Skillet that I usually make it on. Once the dough is ready to roll, I roll into a shape to match the pan (Square). If I am making it on the Grill, I usually do an oblong shape. Once rolled out, I drizzle Extra Virgin Olive Oil on the side that is facing up, and season it with Salt, Pepper, and Garlic Powder. Once the Skillet is hot I carefully flip the dough so the oiled side is face down in the skillet. I then repeat oiling and seasoning the side that is face up in the pan.
Cook dough for about 5 Minutes on medium high. The dough will start to almost bubble. Using a pair of tongs, carefully lift sides to make sure that the bottom has nice grill marks on it and is firm and sturdy for flipping. Once flipped, sprinkle Shredded Mozzarella Cheese liberally, add about a 1/4 toasted pine nuts. Add about three slices of Prosciutto as well. Once the cheese is melted and the dough is finished, remove the pizza from the pan and onto a cutting board or pizza pan.
Next, dress the pizza. Top the pizza with about two cups of Arugula, about a 1/4-1/2 C of Crumbled Goat Cheese, another 1/4 C of Pine Nuts, and another 4 Slices of Prosciutto. being sure to evenly cover the Arugula with the Prosciutto. Once pizza is properly topped, finish with a generous drizzle of balsamic glaze.
Note: Costco Prosciutto is one of the most cost effective prosciutto I have found.
Arugula, Goat Cheese, and Prosciutto Grilled Pizza
1 Pizza Dough
2-3 C Baby Arugula
½ C Toasted Pine Nuts
½ C Crumbled Goat Cheese
1 C Shredded Mozzarella Cheese
7 Slices Prosciutto
½ tsp Sea Salt
½ tsp Cracked Pepper
½ tsp Garlic Powder
- On a floured surface, roll dough into desired shape. Evoo the side that is face up and season with Sea Salt, Cracked Pepper, and Garlic Powder.
- Heat Grill or Grill Skillet. Once hot add the pizza dough, seasoned side down. Once the dough is on the grill/skillet, oil and season the remaining side.
- Cook dough on med-high for around 5-7 minutes. The dough will start to bubble. Flip dough.
- Once the dough is flipped, continue to cook for another 5-7 Minutes while you add Shredded Cheese, HALF of the Pine Nuts, and 2 or 3 slices of Prosciutto. Distributing evenly.
- Once Cheese is melted and the bottom of your crust is done, remove from grill/skillet.
- Finish pizza by adding Arugula, Goat Cheese, the rest of the Pine Nuts, the remaining slices of Prosciutto. Generously Drizzle with Balsamic Glaze.