Stovetop Grilled Pizzas

The convenience of refrigerated pizza crust makes this a great recipe to prepare with friends. Try other favorite toppings and let guests build their own creations.


  • 2 tablespoons olive oil
  • 1 teaspoon Italian Seasoning Mix
  • 1 garlic clove, pressed
  • 1 package (13.8 ounces) refrigerated pizza crust
  • 8 ounces fresh mozzarella cheese, sliced
  • 1 1/2 cups fresh baby arugula leaves
  • 1 plum tomato, sliced
  • 3 ounces very thinly sliced prosciutto
  • 1 ounce shaved fresh Parmesan cheese
  • 1/2 teaspoon coarsely ground black pepper
  • Additional Basil Oil (optional)
  • 1 lemon, cut into wedges


  1. Heat Grill Pan over medium heat 5 minutes. Combine oil, seasoning mix and garlic in Prep Bowl. Unroll dough onto Cutting Board; cut in half crosswise to form two squares. Brush one side of each dough square with half of the oil mixture using Chef's Silicone Basting Brush. Place one dough square oil side down on pan. Brush top with half of the remaining oil. Cook 2-3 minutes or until grill marks appear; turn and top with half of the mozzarella cheese. Cook an additional 2 minutes; remove crust from pan. Repeat with remaining piece of dough, oil mixture and mozzarella cheese.

  2. Arrange arugula, tomato and prosciutto over crusts. Shave Parmesan cheese over pizzas using Vegetable Peeler and sprinkle with black pepper. Drizzle with additional oil, if desired. Cut each pizza into quarters using Pizza Cutter. Squeeze lemon wedges over pizzas just before serving.


  • 4  servings

Nutrients per serving:

Calories 570, Total Fat 28 g, Saturated Fat 11 g, Cholesterol 70 mg, Carbohydrate 50 g, Protein 28 g, Sodium 1270 mg, Fiber 2 g


U.S. Diabetic exchanges per serving:

3 starch, 1 vegetable, 2 1/2 high-fat meat, 1 fat (3 carb)

Cook's Tips:

Prosciutto (proh-SHOO-toh) is an Italian cured ham that is air-dried and pressed, which produces a firm, dense texture. It is sold paper thin and has a delicate, salty flavor.

Arugula is an aromatic salad green with a slightly peppery flavor. Watercress or baby spinach leaves can be substituted for the arugula, if desired.

Fresh mozzarella cheese is shaped in small or large balls packaged in whey or water and can be found in Italian specialty markets, as well as the deli or cheese section of most grocery stores. It has a soft, spongy texture and mild, slightly sweet flavor.

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