These sandwiches of freshly grilled pizza dough filled with classic Italian ingredients will delight pizza lovers and fans of everything grilled alike. They’re ideal to make if you have some leftover pizza dough around, although you can also double the recipe to use a full 1-pound ball. The dough is brushed with garlic oil, grilled and folded over prosciutto, arugula and creamy burrata cheese for an irresistible treat. The key to success with pizza sandwiches is having all your ingredients prepped and handy before you start to grill as the dough will brown up in just a few minutes.
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 2 sandwiches |
Ingredients
- 1/4 cup olive oil, plus more for greasing the bowl
- 8 ounces pizza dough, at room temperature
- All-purpose flour, for dusting
- 1 clove garlic, minced
- Pinch crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 2 cups baby arugula
- 2 tablespoons balsamic vinegar
- 4 ounces thinly sliced prosciutto
- 4 ounces burrata
Instructions
- Grease a medium bowl with olive oil and place the pizza dough in the bowl. Cover the bowl and let it sit in a warm place until the dough rises slightly and is soft and springy when poked, about 1 hour.
- Prepare a grill for medium heat. Cover the back of a baking sheet with parchment paper and sprinkle the paper with flour. Set aside.
- Combine the olive oil, garlic, crushed red pepper flakes, 1/4 teaspoon salt and some freshly ground black pepper in a small bowl.
- Place the arugula in a bowl and toss with 2 tablespoons of the olive oil mixture, the balsamic, 1/2 teaspoon salt and a few grinds of black pepper. Set aside.
- Sprinkle a clean work surface with some flour. Cut the dough in half and form each half into a ball. Working with one ball of dough at a time, press and stretch the into an 8-inch circle. Brush the top with 1 tablespoon of the olive oil mixture making sure to get some garlic and red pepper flakes onto the dough. Fold the dough in half to make a half-moon and brush the top with 1 teaspoon olive oil mixture. Transfer the dough to the parchment-lined baking sheet. Repeat with the remaining dough. If there is any oil leftover, toss it into the arugula.
- Use the parchment to flip each dough onto the grill so the oiled side is down. Close the lid and cook until you can see the bottom edges of the dough turning a deep golden brown, the top starts to bubble and the dough releases from the grill grates, 3 to 5 minutes. Use a large spatula to flip the dough. Grill until the bottom edges are a deep golden brown, 1 to 3 minutes. Carefully open the dough pieces and grill, inside down, until the dough turns golden in spots, 1 to 3 minutes. Transfer both pieces of dough to a plate.
- Tear the burrata into 4 pieces. Spread two of the pieces on the inside of one grilled dough round. Top with half of the prosciutto and half of the arugula. Fold the top down to cover everything firmly and slice each sandwich into wedges. Repeat with the remaining grilled dough, burrata, prosciutto and arugula.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 842 |
| Total Fat | 47 g |
| Saturated Fat | 14 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 40 g |
| Cholesterol | 84 mg |
| Sodium | 2514 mg |