Fire up those grills, foodies! Today we’re gonna shake things up with a fun twist on everyone’s favorite – pizza! Friends, allow me to introduce a pizza lover’s new crush, the Grilled Pizza with Arugula Pesto, Corn, & Ham. This ain’t your ordinary pizza; it bursts with a symphony of flavor intensified by the charm of the grill. It’s perfect for weekend BBQs, casual get-togethers, or just a family dinner that’ll make your taste buds dance. It’s fresh, fun, and loaded with delicious toppings that harmonize together to create an unforgettable flavor profile. If you’re looking to elevate your pizza game, you’ve gotta give this a whirl!
You’ll love this grilled pizza because it’s easy to whip up and flexible ��� add as little or as many toppings as you wish. The crust turns golden, with a slight smoky flavor, the pesto adds an earthy note, corn adds sweetness, and ham rounds it off with a savory touch. No doubt, this pizza will be your new go-to dish for all your summer soir��es.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 4
- Yield: 1 12-inch pizza
So, let’s stop drooling over the description, roll up our sleeves, and jump right into it!
Ingredients & Equipment You’ll Need
- 1 ball of pizza dough
- 1/2 cup of arugula pesto
- 1/2 cup of cooked corn kernels
- 1/2 cup of chopped ham
- 2 cups of shredded mozzarella cheese
- 1 tablespoon of olive oil
You’ll also need:
- Grill
- Pizza peel or large spatula
The arugula pesto is the secret weapon here. It floods the pizza with an incredible earthy, peppery taste. The corn lends a sweet crunch while the ham balances it with its saltiness. As for substitutes, feel free to replace ham with bacon or prosciutto.
How To Make Grilled Pizza with Arugula Pesto, Corn, & Ham
- First, preheat your grill to high heat. You want it hot and ready.
- Roll out your pizza dough on a floured surface. Aim for a 12-inch diameter, but no sweat if it’s not perfect.
- Brush one side of your dough with olive oil. This is the side you’ll grill first.
- Slide the dough onto the heated grill, oil side down. Cook for about 2-3 minutes until it’s nice and blistered.
- While that’s grilling, brush the top of the dough with more olive oil. Once it’s ready, flip it to cook the other side.
- Lower your grill’s heat to medium and slather that pesto on your pizza.
- Then sprinkle on your toppings ��� corn, ham, and cheese. Let it grill until the cheese melts and the dough is crisp, about 5-7 minutes.
- Once it’s ready, remove from the grill and slice that beauty!
Tips for The Best Results
- Make sure your grill is hot before starting. The high heat gives your pizza that perfect char and smoky flavor.
- Don’t overload your pizza with toppings, or the base might not cook properly.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the oven for the best results.
Frequently Asked Questions
Q: Can I use store-bought pizza dough?
A: Absolutely, premade dough works just fine!
Q: What can I use instead of arugula pesto?
A: Basil pesto or sun-dried tomato pesto are great alternatives.
Q: Can I prepare this in advance?
A: Yes, you can prepare the dough and toppings in advance. But it’s best to grill just before eating.
Q: Can this be cooked in an oven?
A: Yes, but grilling gives a unique flavor.
Q: Can I use other types of cheese?
A: Yes! Feel free to experiment!
Nutritional Facts of Grilled Pizza with Arugula Pesto, Corn, & Ham
Each slice contains about 350 calories, 15g of protein, 25g of carbs, and 15g of fat. Remember, though, it���s also loaded with plenty of veggies and flavors, which count for something too!
There you have it ��� an easy, crowd-pleasing Grilled Pizza with Arugula Pesto, Corn, & Ham recipe. It’s a different take on pizza that’s sure to wow your friends and family. Pair it with a fresh salad and a crisp beer or glass of wine for the perfect meal. Enjoy this pizza sunshine, rain, or snow ��� it’s always a good time for a grilled pizza! Cheers to sumptuous eating!
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