Recipes Ingredients Meat & Poultry Pork Recipes Grilled Pizzas with Plums, Prosciutto, Goat Cheese, and Arugula Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 6 9-inch pizzas The combination of prosciutto, plums, goat cheese, and arugula is seasonal, quick, and fresh. Ingredients 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 Directions 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. 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. Rate it Print