Grilled Pizza with Corn and Prosciutto
This delicious recipe for Grilled Pizza with Corn and Prosciutto is a perfect summer dinner everyone will love. It's a homemade white pizza topped with sweet summer corn, salty prosciutto, creamy melted mozzarella and fresh tarragon.
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This grilled pizza with corn and prosciutto is a delicious twist on the traditional pizza. Grilling the pizza adds a delightful charred taste that can't be achieved in a regular oven.
Prosciutto, in addition to fresh, sweet corn, is the shining star of these pizzas. Because we're working with such simple ingredients, it's important that you use the best possible quality you can find: like Jersey Fresh sweet white corn, freshly made mozzarella and salty imported prosciutto. Italian cuisine is built upon using great ingredients and not overcomplicating things.
This type of pizza is perfect for a summer dinner, especially if eaten outside, hot from the barbecue. It's a fun and easy way to enjoy homemade pizza with a gourmet twist. Also, it's ideal for pizza night with friends and family.
For more delicious pizza recipes, check out this Pizza Quattro Formaggi, or this Sicilian folded pizza bread known as Scaccia..
Why This Recipe Works
- Grilling the pizza dough gives it a smoky flavor and a crisp texture that cannot be achieved in a regular oven.
- Using fresh, good quality ingredients will make these pizza incredibly delicious.
- You can easily customize the pizza toppings to your preference and taste.
Pizza Dough - Make a homemade Neapolitan Pizza dough with flour, yeast, salt, and warm water. Or you can use store-bought dough for convenience if you're short on time.
Creme Fraiche - Basically, it's used in place of pizza sauce. As a result, it gives the white pizza a creamy base for the toppings, so the dough doesn't dry out while cooking. If you can't find creme fraiche, you can substitute it with 1 cup of sour cream whisked together with 3 tablespoons heavy cream.
Mozzarella - Mozzarella cheese is a staple ingredient for pizza. Use fresh mozzarella, drained from liquid and patted dry for the best flavor and texture.
Prosciutto - Buy the best quality prosciutto you can find, slices as thinly as possible. For a sweeter and delicious flavor, I recommend Prosciutto di Parma (Parma Ham).
Parmigiano Reggiano - Parmesan cheese will add a nutty and salty flavor to the pizza, balancing the other toppings.
Tarragon - Add fresh tarragon as a final topping on the grilled pizza for an extra kick of flavor. However, you can also add other fresh herbs like chives or fresh basil.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
Grill - Any Any type of grill like standard charcoal grill or gas grill will work for cooking this pizza recipe.
Pizza Stone - If you're using the oven instead, a pizza stone helps distribute the heat evenly and gives the pizza crust a good crisp texture.
Pizza Peel - Since the grill is very hot, a pizza peel or the back of a large baking sheet, will help you slide the pizza on the grill or pizza stone without getting burned.
Wheel Pizza Cutter - Essential for slicing your pizza into neat, even slices.
How to Make grilled pizza: Step by Step Instructions
Make the Pizzas
- Preheat a grill to medium heat OR preheat an oven with a pizza stone to 500 degrees.
- Take one dough ball and use your hands to gently press the prepared pizza dough into a larger circle.
- Lay the raw dough on the floured pizza peel and spread ¼ of the creme fraiche out in an even layer. Tear pieces of the fresh mozzarella and scatter them on top of the dough. Next, tear a few pieces of prosciutto and arrange them around, followed by a sprinkling of sweet corn and Parmigiano.
- Take the peel outside to the hot grill and slide it directly onto the grates. Turn the heat down and immediately close the lid.
- Let it cook for 10 minutes. After 10 minutes, check it and rotate. Then, close the lid and continue to cook until the crust is crispy and the cheese fully melts.
- Slide the peel under the pizza and remove it from the grill, then slide it off onto a cutting board. Finally, sprinkle with the tarragon, then let sit for a few minutes before cutting.
Tips for Success
- If you find that the bottom of your pizza cooks too fast on the grill compared to the top, you can try using a pizza stone on the grill so the dough is not directly on the heat and it will cook more evenly. You can also try to adjust the grill temperature or use the cooler side of the grill to reduce the heat.
- Make sure your grill is hot enough before you start cooking. A properly heated grill helps to avoid sticking and ensures a crisp, evenly cooked crust.
- Stay close to the grill while cooking. Pizza cooks quickly and can burn easily, so it’s important to check it frequently. Adjust the position on the grill and rotate if necessary to ensure even cooking.
What to Serve with grilled Pizza
This perfect grilled pizza with corn and prosciutto is best hot off the grill. To turn it into a complete meal, consider pairing it with a Grilled Romaine Wedge Salad or an Heirloom Tomato Salad with Blue Cheese.
You can also serve it with some light antipasto, like this Sicilian eggplant caponata recipe or these warm citrus marinated olives or add some spice with roasted long hot peppers. And you can't go wrong with a simple side of greens like sautéed rapini.
If serving at a gathering, you can cut the pizza into smaller pieces for easy sharing, making it a perfect dish for social occasions or family dinners.
FAQ about Grilled Pizza
Absolutely! While corn and prosciutto are a great combination, feel free to use your favorite toppings based on your preferences or what you have on hand. Grilled vegetables, black olives, red onions, different types of cheese, or other meats like chicken or sausage can also be great options.
Ensure your grill is very clean and preheated before you start. Then, lightly oil the grill grates and also brush a little olive oil on both sides of your pizza dough. This helps create a non-stick surface and give nice grill marks and a nice flavor.
Rotate the pizza a couple of times during cooking to get an evenly browned crust. Also, don’t overload the pizza with toppings as this can cause uneven cooking. If the bottom of the pizza cooks faster than the top, you can try using a pizza stone on the grill.
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Grilled Pizzas with Corn, Prosciutto and Tarragon
Ingredients
- 1 recipe Neapolitan pizza dough or store bought pizza dough
- 8 ounces creme fraiche *See note
- 1 lb fresh mozzarella drained from liquid and patted dry
- 16 slices best quality prosciutto sliced as thinly as possible (Recommended: Parma)
- 2-3 cups sweet corn removed from the cob (fresh is best)
- 1 cup freshly grated Parmigiano Reggiano
- ¼ cup fresh tarragon and/or other fresh herbs such as chives + basil, lightly torn
Instructions
- Preheat a grill to medium heat OR preheat an oven with a pizza stone to 500 degrees.
- Generously flour a pizza peel or the back of a large sheet pan, and place one ball of dough in the center.
- Use your hands to gently press and stretch the dough into a larger circle. Then, pick it up and rotate it around your balled up fists, delicately stretching until it reaches your desired size and thickness.
- Lay the dough on the floured pizza peel and spread ¼ of the creme fraiche out in an even layer. Tear pieces of the fresh mozzarella and scatter them around the pie. Next, tear a few pieces of prosciutto and arrange them around, followed by a sprinkling of sweet corn and Parmigianno.
- Take the peel outside to the grill (or oven) and use a quick jerking motion to slide it directly onto the grates (or pizza stone if using the oven). Turn the heat down (on the grill only - keep the oven hot) and immediately close the lid. Let it cook, without peaking, for 10 minutes. After 10 minutes, check it and rotate it if it's not cooking evenly. Close the lid and continue to cook until the crust is crispy and the cheese is fully melted, but try to avoid peeking as that will hinder the top from cooking.
- Slide the peel under the pizza and remove it from the grill, then slide it off onto a cutting board. Sprinkle with the tarragon, then let sit for a few minutes before cutting - this will allow it to set up a bit so it doesn't ooze everywhere. Repeat with the remaining dough and toppings, and serve hot or at room temperature.
Notes
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- If you can't find creme fraiche, mix 1 cup of sour cream with 2 tablespoons of heavy cream.
- I try to stretch out the dough as thinly as possible, but if it's your first time, I suggest going a bit thicker to prevent tears.
- If you find that the bottom of your pizza cooks too fast on the grill compared to the top, you can try using a pizza stone on the grill so the dough is not directly on the heat and it will cook more evenly. You can also try to adjust the grill temperature or use the cooler side of the grill to reduce the heat.
-
- Make sure your grill is hot enough before you start cooking. A properly heated grill helps to avoid sticking and ensures a crisp, evenly cooked crust.
-
- Stay close to the grill while cooking. Pizza cooks quickly and can burn easily, so it’s important to check it frequently. Adjust the position on the grill and rotate if necessary to ensure even cooking.
LOVE the flavor combo at work here. I can practically taste the nice, lightly charred crust!
Yum! This looks so fresh, and flavorful! A great way to celebrate pizza during National Pizza Month!
Coley - I do what
Morgan said c
Grill one side first so the dough sets up and then turn over and place toppings but I found the only way to really get the toppings melted to my satisfaction is to finish it under the broiler - keeping close eye so crust doesn't burn
Thanks Uncle Joe! I'll give this method another try, especially now since the weather has cooled off a bit. Truth be told, I cheated and used the broiler to get the crust to brown and cheese to melt for the pictures. But it killed me to turn on the oven in that heat. I want to perfect the grilled pizza without having to use the oven at all!
Welcome home, Coley! I can't wait to see what else the trip inspired. Personally, I haven't had great success with grilled pizza. My brother is obsessed with it. He has experimented with all methods above. He prefers a stone. Recently he got this thing for his Weber grill that turns it into a pizza oven: http://www.amazon.com/KettlePizza-18-5-Inch-22-5-Inch-Kettle-Grills/dp/B005SFJLOI
It's a bit tricky to get the pizza in and out of the thing, but overall it does create a nice hot oven with fairly even heat.
In the end, I think great pizza is a matter of practice and dedication.
Hey lady!!! Thanks! I remember seeing this pizza kettle somewhere before - its interesting! Your bother likes it? We don't have a weber grill (although we do have a little weber charcoal grill?), but our gas grill is also due for an upgrade very soon - which may be part of the problem in the first place.
It's an add-on for a classic Weber charcoal grill. Yes, an old gas grill could be a problem. Our last one wasn't so hot in it's final days before we kicked it to the curb. Christmas is coming soon....
Good to have you back! I cannot speak from personal experience but my cousin's daughter swears by her Big Green Egg for her hand formed pizzas. She makes them all of the time and I'm told that they are perfectly cooked. Having said that, when I did make pizza I used the method that Morgan recommends (except for the freezing part - yikes! That might just be a sacrilege!). Good luck.
Thanks Bruno! It's good to be back, though I'm missing la dolce vita already. I would love to have a big green egg someday, but boy are they pricey! I'm sure it's worth the investment however. Thanks for the tips as always! 🙂
I happened upon a method that seem to work for me, but first a caveat. Because I have a large family, I have a 6 burner gas stove. Turning all burners on high gets it well above 700 degrees. What I have had success with (discovered more by accident) is that I take a sheet of aluminum foil under the stones that are placed on the grill (ok, full disclosure, I really wanted pizza, but was too lazy to properly clean the grill and didn't want the stones full of crap on the bottom). In theory, this may reflect enough of the heat that the top cooks along with the bottom. I dunno. It does work. I have also tried putting foil and cast iron pans on the warming rack to reflect what down onto the top, didn't seem to make a difference. I was thinking of getting a couple bricks and taking the large cast iron pan just above the pizza, but so far my method has worked.
I don't like the flip method, but primarily because I like a higher moisture content in my doughs (usually working with 65%).
Thanks Rod! This is great advice. I think one of my problems lies in the fact that our grill has seen better days. It doesn't heat evenly (although, does any grill?). I'll be playing around with your method soon. I appreciate the insight!
Coley! Can't wait to hear about your travel adventures 🙂
I've had great luck with your third option... In fact, I'll make the crusts early in the day. They're fairly thin, so I pop them on the grill, and cook one side until it's done and it has those snazzy grill lines. Then I remove from grill and either cool completely and freeze, or just go ahead and build the pizza on the COOKED size, placing the side without grill lines on the grill to finish. The trick here is to not pile the pizza too high because you want the toppings to get thoroughly heated right at the same time the dough is beautifully cooked. You can see the recipe/method here: http://www.raisinandfig.com/grilled-pizza-crust/
Thanks for the tips, Morgan! I'll have to give this method another shot... that is, when I've finished detoxing all from all the incredible, yet heavy, food we ate in Italy. Hehe. 😉