In just a few minutes, a grilled pizza with fresh mozzarella, cured meats, smoky Fresno chilies, and Parmesan is prepared for consumption.
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- Fresh pizza dough (homemade or store bought)
- Olive oil
- Salt and freshly ground black pepper to taste
- Shredded mozzarella cheese
- Shaved Parmesan cheese
- Thinly sliced mortadella, cut into strips
- Thinly sliced prosciutto
- Fresno chile peppers, thinly sliced
Instructions
- Using, hand-tossed pizza dough, place on a hot grill for approximately 3 to 4 minutes until the bottom is firm.
- Turn it over and brush with olive oil; sprinkle with salt and pepper.
- Place mortadella and prosciutto on the pizza. Then top with thinly sliced fresno peppers and shaved parmesan cheese.
- Grill until cheese is melted (about 5 minutes).
Nutrition Facts
| Calories | 296 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 1 g |
| Protein | 12 g |
| Saturated Fat | 3 g |
| Sodium | 821 mg |
| Sugars | 4 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I normally don’t eat these ingredients together but the picture and the use of the word “mortadella” caught my attention. This type of mix is what you will find on most menus in Italian pizzerias. So being authentic Italian flair, I wanted to try it. This is a very nice combination of flavors. I don’t even particularly care for parmigiano reggiano on pizza but this was quite good. The peppers and mortadella go so nicely together. Who knew? The recipe has a lot of elbow room. There are no amounts so you are free to choose how much of each item – this helps in making it your way. It doesn’t state which prosciutto to use, crudo or cotto, so I chose crudo. It looks like crudo in the original picture anyway. This is definitely an idea for appetizers at a buffet or party. Small pizzas or foccacce would be nice with this ensemble of salty flavors. Serve with a cold beer and you’ll be like the Italians. Thanks for the recipe.