Preheat a charcoal or gas grill with a greased grill rack for direct grilling over medium-high heat (375 degrees).
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Summer grilled pizza couldn’t be easier or tastier. Start with refrigerated pizza dough and top with a delightful fusion blend of cherries, feta and prosciutto.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. Gustare Vita olive oil | ||
| ½ tsp. Hy-Vee Italian seasoning | ||
| ¼ tsp. Hy-Vee garlic powder | ||
| ¼ tsp. coarsely ground Hy-Vee Mediterranean sea salt | ||
| ¼ tsp. coarsely ground Hy-Vee black pepper | ||
| ¼ c. Culinary Tours tzatziki dressing | ||
| 1 (4-oz.) container Soirée traditional feta cheese crumbles, divided | ||
| Hy-Vee all-purpose flour, for dusting | ||
| 1 (13.8-oz.) can Hy-Vee refrigerated pizza crust, at room temperature | ||
| ½ c. Hy-Vee frozen unsweetened red tart cherries, thawed; halved | ||
| 3 ½ slices Culinary Tours prosciutto dry cured ham, torn into small pieces | ||
| Fresh basil, for garnish |
Things To Grab
- Charcoal or gas grill
- Whisk
- Small bowl
- Parchment paper
- Large cutting board
- Rolling pin
- Sharp knife
- Silicone pastry brush
- Large rimmed baking pan
- Wide metal spatula
- Large serving board
Directions
Whisk together olive oil, Italian seasoning, garlic powder, salt and pepper in a small bowl; set aside.
Stir together tzatziki dressing and half of the feta cheese in a small bowl, slightly mashing large chunks of cheese. Set aside.
Place a large sheet of parchment paper on a large cutting board; lightly dust with flour. Roll pizza crust dough on the parchment paper into 14x12-in. rectangle. Using a sharp knife, cut dough lengthwise in half, cutting through the paper. Brush the tops of dough halves with half of the olive oil mixture.
Use the parchment paper to flip dough halves onto grill rack with oil side down. Brush other side of dough halves with remaining oil mixture. Grill for 4 to 6 minutes or until lightly charred and baked through, turning halfway through.
Transfer pizza crusts to a large rimmed baking pan with a wide metal spatula. Spread crusts with feta-dressing mixture; sprinkle with remaining crumbled feta cheese. Top with cherries and prosciutto.
Return topped pizza crusts to grill rack; grill for 2 to 3 minutes more or until cheese is softened and toppings are heated through.
Transfer pizzas to a large serving or clean cutting board. Garnish with basil, if desired. Cut into pieces and serve immediately.
Nutrition facts
Servings
550 Calories per serving
Amounts Per Serving
- Total Fat: 30g
- Cholesterol: 25mg
- Sodium: 1380mg
- Total Carbohydrates: 53g
- Protein: 16g
Daily Values
0%
Iron 15%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 4%