Grilled Prosciutto, Spinach and Burrata Pizza

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. 

Visit her full blog or find out more about her here. 

I talk a big grill game. BUT, come on...

I live with a grill master and I have been convinced by him that anything we cook in the kitchen can, in fact, be cooked on the grill.

And I love it.

Now it’s my turn to convince you of the same thing.

Almost anything you make in the kitchen can be made on the grill.

The open flame of a grill, the smell of burning charcoal, it’s a form of bliss for me. It’s not just the food that comes from the grill that tugs at my heart, it’s what surrounds the grilling process.

Family time.

Anytime the back door is open, three little bodies are sure to follow (yes…that includes the dog). When we grill, we are outside together. They are playing; we are cooking and waiting and talking.

Gathering around the grill is fun, but gathering around the grill when pizza is involved…well that might be even more fun.

My whole crew gets excited for pizza night. Toppings are generally creative for the adults and the toppings for the kids are typically cheese and pepperoni.

While I do enjoy a good pepperoni slice, I was inspired to grab a different kind of pork this go around.

While perusing my favorite spot at Market Street (you know it, the cheese department) I spied an irresistible looking package of prosciutto. This family pizza night, this cured ham was going to be my alternative to pepperoni. And to make things a little bit more edgy, I decided to grab burrata instead of mozzarella balls.

This salty cured ham is one of my favorite flavors. And burrata is becoming one of my new favorite cheese because it’s essentially cream filled mozzarella… and what’s not exciting about that! Combine these flavors with the grill and regular pizza night has turned into pizza-heaven night.

Get.Ex.Cited.

Let me encourage you to hop to Market Street and fill up your cart with pizza goodies. Light that grill and roll out your favorite pizza dough, because I’m pretty sure that when you open that back door, your whole crew will want to grill right alongside you.

Grilled Prosciutto, Spinach and Burrata Pizza

Servings Vary

Author note: I find that using a pizza peel makes the process of cooking pizza a lot easier.

Ingredients

pizza dough

cornmeal

tomato sauce (see recipe below)

prosciutto

spinach

mozzarella, shredded

burrata

Directions

1. Roll out the dough on a lightly floured surface according to the instructions. Place a thin layer of tomato sauce and mozzarella onto the top of the pizza.

2. Place the pizza stones onto the grill (or oven). Heat the grill (or oven) to 500 degrees. Place the pizza onto the stones and close the lid.  Grill for about 4 minutes, or until the crust begins to brown (be sure to monitor the bottom of the pizza, it can burn quickly).

3. Top the pizza with small bite-sized portions of prosciutto. Return the pizza to the grill and cook for 30 seconds. Remove from the heat once again and add a handful of spinach. Place back onto the grill and let cook for 30 seconds.

4. Remove the pizza from the grill and add the burrata onto the pizza. Serve immediately.

for the tomato sauce

Ingredients

1 28 ounce can crushed tomatoes

1/2 onion

1 teaspoon kosher salt

4 tablespoons unsalted butter

Directions

1. Place all ingredients into a small saucepan. Bring to a simmer and cook, uncovered, for 40 minutes. Stir occasionally to prevent burning.