Prosciutto and Burrata Grilled Pizza Sandwiches

Difficulty: Easy
Yield: 2 sandwiches
Nutritional Information (per serving): Serving Size: 1 of 2 servings; Calories: 842; Total Fat: 47 g; Saturated Fat: 14 g; Carbohydrates: 62 g; Dietary Fiber: 3 g; Sugar: 8 g; Protein: 40 g; Cholesterol: 84 mg; Sodium: 2514 mg
Total Time: 1 hr 30 min
Active Time: 30 min

Fire up your grill and dive into these irresistible Prosciutto and Burrata Grilled Pizza Sandwichesa genius fusion of crispy grilled pizza dough stuffed with savory Italian treasures. Ideal for leftover dough (or double up for a full pound!), this easy recipe delivers gooey burrata, salty prosciutto, and peppery arugula in every bite. Prep your fillings aheadthe dough grills in minutes for golden perfection that'll have everyone craving seconds!

Ingredients

1/4 cup olive oil, plus extra for greasing the bowl
8 ounces pizza dough, at room temperature
All-purpose flour, for dusting
1 clove garlic, finely minced
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 cups baby arugula
2 tablespoons balsamic vinegar
4 ounces thinly sliced prosciutto
4 ounces burrata cheese

Instructions

Coat a medium bowl with olive oil. Place the pizza dough inside, cover, and set it somewhere warm until it slightly rises and feels soft and springy when touchedabout 1 hour.
Prepare a grill for medium heat. Line the back of a baking sheet with parchment paper and dust it with flour. Set aside.
Mix olive oil, garlic, crushed red pepper flakes, 1/4 teaspoon salt, and a few grinds of black pepper in a small bowl.
Place arugula in a bowl and toss it with 2 tablespoons of the olive oil mixture, balsamic vinegar, 1/2 teaspoon salt, and some freshly ground black pepper. Set aside.
Lightly flour a clean work surface. Divide the dough in half and shape each half into a ball. Working one ball at a time, flatten and stretch it into an 8-inch round. Brush the top with 1 tablespoon of the olive oil mixture, including some garlic and red pepper flakes. Fold the dough in half to form a half-moon shape and brush the top with 1 teaspoon of the oil mixture. Transfer the dough pieces onto the floured parchment-lined baking sheet. Repeat with the second ball. Any leftover oil can be mixed into the arugula.
Flip each dough, using the parchment, onto the grill with the oiled side down. Close the grill lid and cook for 3 to 5 minutes until the edges turn golden brown, the top bubbles, and the dough releases from the grates. Flip the dough with a large spatula and grill for another 1 to 3 minutes until the bottom edges are golden. Carefully open each piece and grill the inside down for 1 to 3 minutes until golden spots appear. Remove both dough rounds to a plate.
Pull apart the burrata into four pieces. Distribute two pieces inside one grilled dough round, layer with half the prosciutto and half the arugula. Fold the top half over firmly and slice the sandwich into wedges. Repeat the assembly with the remaining dough, burrata, prosciutto, and arugula.