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Grilled Prosciutto, Spinach and Burrata Pizza


  • pizza dough
  • cornmeal
  • tomato sauce, see recipe below
  • prosciutto
  • spinach
  • mozzarella, shredded
  • burrata

for the tomato sauce

  • 1 28 ounce can crushed tomatoes
  • 1/2 onion
  • 1 teaspoon kosher salt
  • 4 tablespoons unsalted butter


for the tomato sauce

  • Place all ingredients into a small sauce pan. Bring to a simmer and cook, uncovered, for 40 minutes. Stir occasionally to prevent burning. Use immediately or store in an airtight container in the fridge for 1 week or the freezer for 3 months.

for the pizza

  • Roll out the dough on a lightly floured surface according to the instructions. Place a thin layer of tomato sauce and mozzarella onto the top of the pizza.
  • Place the pizza stones onto the grill (or oven). Heat the grill (or oven) to 500 degrees. Place the pizza onto the stones and close the lid. Grill for about 4 minutes, or until the crust begins to brown (be sure to monitor the bottom of the pizza, it can burn quickly).
  • Top the pizza with small bite-sized portions of prosciutto. Return the pizza to the grill and cook for 30 seconds. Remove from the heat once again and add a handful of spinach. Place back onto the grill and let cook for 30 seconds.
  • Remove the pizza from the grill and add the burrata onto the pizza. Serve immediately.


I find that using a pizza peel makes the process of cooking pizza a lot easier. Baking this pizza in the oven also works. Heat the oven to the highest setting, about 500-550 degrees. Place the pizza on a pizza pan and bake until golden.