Cherry-Prosciutto Grilled Pizzas

These crispy flatbreads achieve the perfect combo of salty, tangy and sweet in every bite.


  • 1 lb. store-bought pizza dough, at room temperature
  • 3 tbsp. extra-virgin olive oil, divided, plus more for working dough and grill
  • Kosher salt
  • Freshly ground black pepper
  • 3 scallions, cut into 1 1/2″ pieces
  • 6 oz. fresh goat cheese, crumbled (about 1 1/2 c.)
  • 1 1/3 c. sweet cherries, pitted and halved
  • 4 slices prosciutto, torn into strips
  • 2 c. arugula
  • 1/4 c. torn fresh basil
  • 2 tsp. Champagne vinegar


  1. Heat grill to medium-high set up for indirect grilling.
  2. With oiled hands, stretch dough into four (6″-x-8″) ovals. Place on a baking sheet. Brush both sides of dough with 2 tablespoons oil, dividing evenly. Season with salt and pepper.
  3. Clean and oil grill grates. Place as many pieces of dough as will fit onto grates, over indirect heat. Grill, covered, until grill marks appear, 1 to 2 minutes.
  4. Turn dough and top with scallions, cheese, cherries, and prosciutto, dividing evenly. Grill, covered, until cheese melts and dough is cooked through, 3 to 5 minutes. Repeat with remaining dough and toppings, if necessary.
  5. Toss together arugula, basil, vinegar, and remaining 1 tablespoon oil. Season with salt and pepper.
  6. Top pizza with arugula mixture. Serve immediately.

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