Grilled Pizza with Prosciutto, Corn & Basil

Grilled Pizza with Prosciutto, Corn & Basil

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From: EatingWell Magazine, July/August 2017

If you have time, let the dough stand at room temperature for 10 to 15 minutes to make rolling it out easier in this 20-minute healthy pizza recipe. Thawed frozen corn works in place of fresh, just pat it dry before sprinkling it on the pizza.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound prepared pizza dough, preferably whole-wheat
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 clove garlic, minced
  • 1 cup part-skim mozzarella cheese, shredded
  • 1 cup fresh corn kernels
  • 1 ounce very thinly sliced prosciutto, torn into 1-inch pieces
  • 1½ cups arugula
  • ½ cup torn fresh basil
  • ¼ teaspoon ground pepper

Preparation

  • Active

  • Ready In

  1. Preheat grill to medium-high.
  2. 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.
  3. Oil the grill rack. Transfer the crust to the grill. Grill the crust, covered, until puffed and lightly browned, 1 to 2 minutes.
  4. 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.
  5. Top the pizza with arugula, basil and pepper. Drizzle with the remaining 1 tablespoon oil.

Nutrition information

  • Serving size: ¼ pizza
  • Per serving: 436 calories; 20 g fat(5 g sat); 3 g fiber; 53 g carbohydrates; 18 g protein; 34 mcg folate; 24 mg cholesterol; 5 g sugars; 1 g added sugars; 760 IU vitamin A; 5 mg vitamin C; 221 mg calcium; 1 mg iron; 684 mg sodium; 199 mg potassium
  • Nutrition Bonus: Calcium (22% daily value)
  • Carbohydrate Servings:
  • Exchanges: 3½ starch, 1 medium-fat meat, 1½ fat

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