Grilled Pizza with Arugula Pesto, Corn and Ham

This Grilled Pizza is the perfect summer dish – the sweetness of the corn pairs perfectly with the salty ham and the peppery flavor of the arugula pesto.

Grilling the pizza adds a smoky flavor to the crust, making it crispy on the outside and chewy on the inside.

Be sure to check out our other grilling recipes, too!

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Recipe courtesy of Rachel Gurk of Rachel Cooks on behalf of Milk Means More.

Grilled Pizza with Arugula Pesto, Corn and Ham

Whether you’re grilling up a summertime feast or just looking for a new pizza recipe to try, this grilled pizza with arugula pesto, corn and ham is sure to become a favorite.

And if you’re looking for a pizza with more winter flare, try this artichoke pizza – with marinated artichoke hearts and fresh baby spinach.

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 6

Ingredients:

Arugula Pesto Ingredients

• 2 cups fresh arugula, tightly packed
• 1 clove garlic
• 1 tablespoon lemon juice
• pinch red pepper flakes, (optional)
• 1/3 cup shredded Parmesan cheese
• 1/2 cup extra-virgin olive oil
• salt, to taste
• pepper, to taste

Pizza Ingredients

• 2 tablespoons flour, divided
• 1 pound pizza crust dough (at room temperature if using refrigerated dough)
• vegetable oil, for grill
• 1/2 cup Arugula Pesto
• 1/2 cup part-skim ricotta cheese
• 1/2 cup diced deli ham
• 1/2-3/4 cup fresh corn kernels (about 1 cob)
• 1/4 cup thinly sliced red onion
• 1/4 cup shredded Parmesan cheese

Grilled Pizza Directions

Heat grill to medium heat (350-400 F).

To make Arugula Pesto

In food processor, combine arugula, garlic, lemon juice, red pepper flakes and Parmesan. Pulse until combined then, with food processor on, drizzle in olive oil until pesto forms, scraping down sides as needed. Taste and season with salt and pepper, to taste.

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To make Grilled Pizza

Flour pizza dough lightly and stretch or roll to about 1/2-inch thickness (14- to 16-inch diameter).

Sprinkle remaining flour on large rimless baking sheet, pizza peel or pizza stone. Transfer dough to baking surface.

Clean grill grate and grease with oil-soaked paper towel and tongs. Slide dough off baking surface onto grill. Cover and cook until dough is bubbling on top and golden brown on bottom, 2-3 minutes.

Carefully flip dough over using peel or tongs. Remove crust from grill to add toppings. Spread Arugula Pesto over dough. Top with ricotta, ham, corn kernels, onion and Parmesan.

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Return pizza to grill, cover and cook until toppings are heated through and bottom of crust is crispy, 5-7 minutes.

Remove from grill, slice and serve.

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