Close
Prep Time:20 minsTotal Time:20 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsTotal Time:20 minsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundpizza dough, preferably whole-wheat2tablespoonsextra-virgin olive oil, divided1clovegarlic, minced1cuppart-skim shredded mozzarella cheese1cupfresh corn kernels1ouncevery thinly sliced prosciutto, torn into 1-inch pieces1 ½cupsarugula½cuptorn fresh basil¼teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
1poundpizza dough, preferably whole-wheat
2tablespoonsextra-virgin olive oil, divided
1clovegarlic, minced
1cuppart-skim shredded mozzarella cheese
1cupfresh corn kernels
1ouncevery thinly sliced prosciutto, torn into 1-inch pieces
1 ½cupsarugula
½cuptorn fresh basil
¼teaspoonground pepper
DirectionsPreheat grill to medium-high. (Or to bake instead, see Tips.)Roll dough out on a lightly floured surface into a 12-inch oval. Transfer to a lightly floured large baking sheet. Combine 1 tablespoon oil and garlic in a small bowl. Bring the dough, the garlic oil, cheese, corn and prosciutto to the grill.Oil the grill rack (see Tips). Transfer the crust to the grill. Grill the dough until puffed and lightly browned, 1 to 2 minutes.Flip the crust over and spread the garlic oil on it. Top with the cheese, corn and prosciutto. Grill, covered, until the cheese is melted and the crust is lightly browned on the bottom, 2 to 3 minutes more. Return the pizza to the baking sheet.Top the pizza with arugula, basil and pepper. Drizzle with the remaining 1 tablespoon oil.TipsTips: No grill? No problem! Place the crust on a large oiled baking sheet, spread garlic oil on it and top with cheese, corn and prosciutto. Bake at 450°F until the crust is golden on the bottom and the cheese is melted, 18 to 20 minutes. Top with arugula, basil and pepper. Drizzle with the remaining 1 tablespoon oil.To oil your hot grill rack, soak a paper towel with vegetable oil and hold it with tongs to rub it over the rack. (Do not use cooking spray on a hot grill.)Originally appeared: EatingWell Magazine, July/August 2019
Directions
Preheat grill to medium-high. (Or to bake instead, see Tips.)Roll dough out on a lightly floured surface into a 12-inch oval. Transfer to a lightly floured large baking sheet. Combine 1 tablespoon oil and garlic in a small bowl. Bring the dough, the garlic oil, cheese, corn and prosciutto to the grill.Oil the grill rack (see Tips). Transfer the crust to the grill. Grill the dough until puffed and lightly browned, 1 to 2 minutes.Flip the crust over and spread the garlic oil on it. Top with the cheese, corn and prosciutto. Grill, covered, until the cheese is melted and the crust is lightly browned on the bottom, 2 to 3 minutes more. Return the pizza to the baking sheet.Top the pizza with arugula, basil and pepper. Drizzle with the remaining 1 tablespoon oil.TipsTips: No grill? No problem! Place the crust on a large oiled baking sheet, spread garlic oil on it and top with cheese, corn and prosciutto. Bake at 450°F until the crust is golden on the bottom and the cheese is melted, 18 to 20 minutes. Top with arugula, basil and pepper. Drizzle with the remaining 1 tablespoon oil.To oil your hot grill rack, soak a paper towel with vegetable oil and hold it with tongs to rub it over the rack. (Do not use cooking spray on a hot grill.)
Preheat grill to medium-high. (Or to bake instead, see Tips.)
Roll dough out on a lightly floured surface into a 12-inch oval. Transfer to a lightly floured large baking sheet. Combine 1 tablespoon oil and garlic in a small bowl. Bring the dough, the garlic oil, cheese, corn and prosciutto to the grill.
Oil the grill rack (see Tips). Transfer the crust to the grill. Grill the dough until puffed and lightly browned, 1 to 2 minutes.
Flip the crust over and spread the garlic oil on it. Top with the cheese, corn and prosciutto. Grill, covered, until the cheese is melted and the crust is lightly browned on the bottom, 2 to 3 minutes more. Return the pizza to the baking sheet.
Top the pizza with arugula, basil and pepper. Drizzle with the remaining 1 tablespoon oil.
Tips
Tips: No grill? No problem! Place the crust on a large oiled baking sheet, spread garlic oil on it and top with cheese, corn and prosciutto. Bake at 450°F until the crust is golden on the bottom and the cheese is melted, 18 to 20 minutes. Top with arugula, basil and pepper. Drizzle with the remaining 1 tablespoon oil.
To oil your hot grill rack, soak a paper towel with vegetable oil and hold it with tongs to rub it over the rack. (Do not use cooking spray on a hot grill.)
Originally appeared: EatingWell Magazine, July/August 2019
Rate ItPrint
Nutrition Facts(per serving)436Calories20gFat53gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
