Grilled Pizza with Arugula Pesto, Corn & Ham Recipe

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Big Game Day Recipes - Grilled Pizza with Arugula Pesto, Corn & Ham - Keep Cool on the Grill

Keep your kitchen cool and comfortable with grilled meals that banish the heat to the outdoors with this Grilled Pizza with Arugula Pesto, Corn & Ham recipe.

Crisp, fresh greens and a perfect blend of spices and savory ingredients make each of this refreshing Grilled Pizza with Arugula Pesto, Corn & Ham recipe perfect solutions for toasty days.

Featuring ingredients across the food groups, these dairy-fueled recipes from Milk Means More are ideal for well-rounded meals filled with nutritious flavor. Zesty mustard, spicy Sriracha and rich buttermilk lend a marinated flavor upgrade to traditional grilled chicken, while homemade pesto, fresh corn and ham create a perfect harmony for a cheesy grilled pizza. Or make a salad the star of your dinner table with a simply seasoned sirloin steak, plenty of veggies and a tart twist on a creamy dressing made with yogurt and milk.

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Grilled Pizza with Arugula Pesto, Corn & Ham

Prep Time: 20 minutes

Cook time: 10 minutes

Yield: Serves 6

Grilled Pizza with Arugula Pesto, Corn & Ham Ingredients

Arugula Pesto:

2 cups fresh arugula, tightly packed

1 clove garlic

1 tablespoon lemon juice

pinch red pepper flakes, (optional)

1/3 cup shredded Parmesan cheese

1/2 cup extra-virgin olive oil

salt, to taste

pepper, to taste

Grilled Pizza:

2 tablespoons flour, divided

1 pound pizza crust dough (at room temperature if using refrigerated dough)

vegetable oil, for grill

1/2 cup Arugula Pesto

1/2 cup part-skim ricotta cheese

1/2 cup diced deli ham

1/2-3/4 cup fresh corn kernels (about 1 cob)

1/4 cup thinly sliced red onion

1/4 cup shredded Parmesan cheese

Grilled Pizza with Arugula Pesto, Corn & Ham Recipe Instructions

- Heat grill to medium heat (350-400° F).

- To make Arugula Pesto: In food processor, combine arugula, garlic, lemon juice, red pepper flakes and Parmesan. Pulse until combined then, with food processor on, drizzle in olive oil until pesto forms, scraping down sides as needed. Taste and season with salt and pepper, to taste.

- To make Grilled Pizza: Flour pizza dough lightly and stretch or roll to about 1/2-inch thickness (14-16-inch diameter).

- Sprinkle remaining flour on large rimless baking sheet, pizza peel or pizza stone. Transfer dough to baking surface.

- Clean grill grate and grease with oil-soaked paper towel and tongs. Slide dough off baking surface onto grill. Cover and cook until dough is bubbling on top and golden brown on bottom, 2-3 minutes.

- Carefully flip dough over using peel or tongs. Remove crust from grill to add toppings. Spread Arugula Pesto over dough. Top with ricotta, ham, corn kernels, onion and Parmesan. Return pizza to grill, cover and cook until toppings are heated through and bottom of crust is crispy, 5-7 minutes.

- Remove from grill, slice and serve.

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Recipe courtesy of Rachel Gurk of Rachel Cooks on behalf of Milk Means More

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Grilled Pizza with Arugula Pesto, Corn & Ham - Pizza Recipes on the Grill

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