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Grilled Pizzas with Plums, Prosciutto, Goat Cheese, and Arugula

The combination of prosciutto, plums, goat cheese, and arugula is seasonal, quick, and fresh.

  • Yield: Makes 6 nine-inch pizzas

Source: Martha Stewart Living, May 2004


  • Cornmeal Pizza Dough
  • Extra-virgin olive oil
  • 8 ounces soft goat cheese, crumbled
  • 4 ounces prosciutto, cut into thin strips
  • 2 large plums or apricots, pitted and cut into thin wedges
  • 2 bunches arugula, trimmed
  • Coarse salt and freshly ground pepper


  1. Heat a grill until medium-hot. Generously brush one side of pizza dough with oil; grill, oiled side down, until underside is golden brown and top begins to bubble, 3 to 5 minutes. Quickly brush top with oil; flip crust. Top with some of the cheese, prosciutto, and plums. Grill until toppings are hot and crust is cooked through, 3 to 5 minutes more.

  2. Slide pizza with a large spatula onto a cutting board. Drizzle arugula with oil in a large bowl, and toss. Drizzle pizza with oil; top with some of the arugula (or serve it on the side). Season with salt and pepper. Repeat to make more pizzas.

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