Cooking pizzas on the grill is our go-to option for pizza night. The possibilities for toppings are unlimited. This Grilled Pizza with Pear and Prosciutto is filled with a balance of sweet and savory flavors, and is absolutely delicious.
Check out our guide to grilled pizza on a Big Green Egg for more tips and tricks for cooking your pizzas or flatbreads outdoors on a grill.
Table of Contents
Flatbread Versus Pizza
It’s all about the dough. Most flatbread pizzas use a low or no yeast dough that keeps it dense and won’t rise like a traditional pizza dough. Whatever kind of dough you have, both will work when cooking on the grill. For this we’re using a traditional pizza dough recipe as the base for our grilled pizzas.
The Dough
You can buy store-bought pizza dough to keep things easy, or make our homemade pizza dough. Our all time favorite homemade pizza dough is by the Pizza King himself, Ken Forkish.
Preparation
For grilled pizza or flatbread we start by making sure the dough comes to room temperature. About an hour before we plan to cook, we make sure it’s out of the fridge and allow it to slowly come up to room temperature. Cold dough is hard to stretch and form.
We also preheat our grill, setting up for indirect heat with a pizza stone in the center.
Target 500 degrees at the stone. Any higher and you’re likely to burn the bottom of the dough before the pizza is done cooking through.
While the grill is coming to temperature, slice the pears into thin strips, leaving the skin on, and prepare remaining ingredients.
How To Grill Pizza with Pear and Proscuitto
- Preheat Grill: Prepare grill for indirect cooking. Place pizza stone in the center of the grill, and target 500 degrees F in the internal chamber of the grill.
- Caramelize Onions: In a large pan over medium heat add butter, oil, and onions. Slowly sauté the onions, stirring frequently, to reduce and caramelize. Reduce heat if you see burning happening. This should take between 20 and 30 minutes and best to do while grill is coming to temperature.
- Prepare Pizza: On a pizza peel, add flour and then the dough. The flour will help the dough slide onto the pizza stone. Gently work the dough with hands or roller pin to 10-12 inches in diameter. Brush on the garlic infused olive oil to add a little moisture and flavor. Layer the pizza with sliced pears, followed by the caramelized onions, prosciutto, then burrata (or mozzarella).
- Grill Pizza: Gently slide the pizza off the pizza peel and directly onto the pizza stone and close the lid. Grill the pizza for 5 minutes. Then, using the peel or large spatula, rotate the pizza 180 degrees to keep an even heat on the bottom. Cover grill and then continue grilling for additional 5 minutes. Remove when bubbling and sides look golden.
- Top Pizza: Place microgreens or arugula over the top of the pizza. Combine the honey and balsamic in a small dish and drizzle over the pizza. Finish with a sprinkle of salt. Slice and enjoy.
Grilled Pizza Tools
You can explore our entire guide on essential pizza tools or be sure you have the following.
- Pizza Peel – This makes it so much easier to get pizza on and off the stone.
- Pizza Stone – We prefer stone over a steel when grilling pizzas as it conducts the heat more evenly.
- IR Thermometer – The thermoworks IR gun is great for pizza because you can take the temp of the actual stone quickly. A hot stone is the most important part to know so you don’t burn your pizza.
Other Pizza Recipes on the Grill
- Grilled Pizza on a Big Green Egg
- BBQ Chicken Pizza
- Best Gluten Free Frozen Pizzas
- Brisket Pizza
- Smoked Buffalo Chicken Pizza
Tried this recipe? Give us a star rating and we would love to see! Mention @vindulge or use the hashtag #vindulge on all the social media handles. And consider subscribing to our newsletter where we drop all our favorite ideas and inspirations every week.
Grilled Pizza with Prosciutto and Pears
Equipment
Ingredients
Caramelized Onions
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- ½ red onion, thinly sliced
Grilled Flatbread
- 1 pizza dough, rolled out to a 12" round
- 2 tablespoons flour
- 1 tablespoon olive oil, (we used garlic infused olive oil)
- 1 large pear, thinly sliced
- 5 slices prosciutto
- 2 balls burrata cheese, broken into small chunks, (can substitute for a mozzarella ball)
- 1/4 cup micro greens (or arugula, for topping)
- 1 tablespoon honey
- 1 tablespoon aged balsamic
- 1 teaspoon finishing salt
Instructions
- Preheat Grill: Preheat grill for indirect cooking. Place pizza stone in the center of the grill, and target 500 degrees F in the internal chamber of the grill.
- Caramelize Onions: In a large pan over medium heat add butter, oil, and onions. Slowly sauté the onions, stirring frequently, to reduce and caramelize. Reduce heat if you see burning happening. This will take between 20 and 30 minutes and best to do while grill is coming to temperature.
- Prepare Pizza: On a pizza peel, add flour and then the dough. The flour will help the dough slide onto the pizza stone. Gently work the dough with hands or roller pin to 10 – 12 inches in diameter. Brush on the garlic infused olive oil to add a little moisture. Layer the pizza with sliced pears, followed by the caramelized onions, prosciutto, then burrata (or mozzarella).
- Grill Pizza: Gently slide the pizza off the pizza peel and directly onto the pizza stone and close the lid. Grill the pizza for 5 minutes. Then, using the peel or large spatula, rotate the pizza 180 degrees to keep an even heat on the bottom. Cover grill and then continue grilling for additional 5 minutes. Remove when bubbling and sides look golden.
- Top Pizza: Place microgreens or arugula over the top of the pizza. Combine the honey and balsamic in a small dish and drizzle over the pizza. Finish with a sprinkle of salt. Slice and enjoy.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
