Pizza with Mortadella and Prosciutto

Sep 30, 2025
by Abby Wunsch
- 5.0 / 5 ( 1 Ratings)
1 Likes

PREP TIME

0 mins
COOK TIME

0 mins
TOTAL TIME

0 mins
SERVING

4 People
VIEWS

3

Elevate your pizza night with this symphony of Italian flavors! Crisp, grilled dough is layered with creamy mozzarella, savory cured meats, a hint of spice from Fresno chiles, and a generous dusting of Parmesan. A gourmet delight ready in minutes!

Ingridients

Adjust Servings

Fresh pizza dough (homemade or store-bought)

Extra virgin olive oil

Sea salt and freshly cracked black pepper

Fresh mozzarella cheese, shredded

Parmigiano-Reggiano cheese, shaved

Mortadella, thinly sliced and cut into strips

Prosciutto, thinly sliced

Fresno chile peppers, thinly sliced into rings

Nutrition

Carbohydrate

35 g
Cholesterol

17 mg
Fiber

1 g
Protein

12 g
Saturated Fat

3 g
Sodium

821 mg
Sugar

4 g
Fat

12 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

5 mins

Prepare the Grill: Preheat your grill to medium-high heat. (5 minutes)

02

Step

5 mins

Grill the Dough: Gently stretch or roll out your pizza dough. Place it directly on the hot grill grates. Grill for 3-4 minutes, or until the bottom is firm and lightly charred.

03

Step

4 mins

Flip and Season: Carefully flip the pizza dough using a large spatula or pizza peel. Brush the grilled side with olive oil, and season with sea salt and freshly cracked black pepper. (1 minute)

04

Step

1 mins

Add Toppings: Arrange the mortadella and prosciutto evenly over the pizza base. Scatter the sliced Fresno peppers on top, followed by the shredded fresh mozzarella and shaved Parmesan. (3 minutes)

05

Step

1 mins

Grill to Perfection: Continue grilling until the cheese is fully melted, bubbly, and slightly golden brown, about 3-5 minutes. Keep a close watch to prevent burning.

06

Step

3 mins

Serve Immediately: Carefully remove the pizza from the grill using a pizza peel or large spatula. Let it rest for a minute or two before slicing and serving.

For an extra smoky flavor, add a few wood chips to your grill before preheating.
If you don't have Fresno chiles, you can substitute with thinly sliced jalapeños or a pinch of red pepper flakes.
Feel free to experiment with other toppings such as arugula, pesto, or a drizzle of balsamic glaze after grilling.
For best results, use high-quality, fresh ingredients. The flavor will make a big difference!

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Abby Wunsch

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.