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Grilled Spring Onion and Prosciutto Pizza
The secret to this outdoor favorite is skipping the tomato sauce for a savory whipped cream base infused with fresh thyme and garlic. Cooking the dough directly on the grill creates a blistered, smoky crust you just can't get in a standard oven. Charred spring onions and salty torn prosciutto melt into the rich Pecorino Romano cheese layer. It's a fantastic way to move pizza night to the backyard while keeping the cleanup light.
Equipment
- Grill
- Parchment paper
Ingredients
- ⅓ cup heavy whipping cream
- 1½ tsp. chopped fresh thyme
- ½ tsp. black pepper
- 2 medium garlic cloves, grated (½ tsp.)
- ¼ tsp. kosher salt
- 1 lb. fresh prepared pizza dough, at room temperature
- 3 Tbsp. olive oil, divided
- 6 spring onions
- 1 oz. Pecorino Romano cheese, grated (about ¼ cup)
- 3 (about 2 oz. total) slices prosciutto
Instructions
- 1Heat your grill to medium-high (400F to 450F). In a medium bowl, whip the heavy cream with an electric mixer on high speed for about 2 minutes until stiff peaks form.
- 2Fold the chopped thyme, black pepper, grated garlic, and kosher salt into the whipped cream. Place the bowl in the refrigerator so the cream doesn't melt before you need it.
- 3Shape the room-temperature pizza dough into a 14- to 16-inch oval on a large piece of parchment paper. Coat the top surface of the dough with 1 tablespoon of olive oil.
- 4Lift the parchment paper and invert the dough so the oiled side lands directly on the oiled grill grates. Carefully peel away the parchment paper. Close the grill and cook for 2 to 3 minutes until the bottom develops clear grill marks.
- 5Transfer the dough to a clean work surface. Brush the raw, ungrilled top side with another 1 tablespoon of olive oil.
- 6Trim the spring onions so they measure 6 inches from the root end, then slice them in half lengthwise. Toss them lightly with the remaining 1 tablespoon of olive oil.
- 7Place the onions on the grill, close the lid, and cook for 1 to 2 minutes per side until charred marks appear. Remove them from the heat.
- 8Turn the partially cooked pizza dough so the grilled side faces up. Spread the chilled savory whipped cream across the surface, keeping a 1-inch border bare. Scatter the grated Pecorino Romano cheese over the cream and arrange the grilled onions on top.
- 9Return the assembled pizza to the grill. Cover and cook for 2 to 3 minutes until the bottom crust is crisp and well marked. Cooking it covered traps the heat so the cheese melts perfectly.
- 10Remove the pizza from the grill, tear the prosciutto slices into smaller pieces, and scatter them over the top before slicing into 8 wedges.
Notes
- Prep: Make sure your pizza dough is fully at room temperature before stretching, or it'll snap back and be difficult to shape.
- Waste zero: Save the trimmed green tops from the spring onions to chop and use as a garnish for salads or stir-fries.
- Make ahead: You can whip the savory cream mixture up to a day in advance and store it in an airtight container in the fridge.