Grilled Pizzas with Corn, Prosciutto and Tarragon

A grilled pizza with a pizza cutter and a sprig of fresh herbs.

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Grilled Pizzas with Corn, Prosciutto and Tarragon

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.

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: 4

Calories: 1183kcal

Author: Nicole Gaffney

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

- 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.

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