Grilled Pizzas with Eggplant & Prosciutto

homemade grilled pizzas with olive oil, fontina, mozzarella, grilled eggplant, blistered cherry tomatoes, arugula, basil, and Prosciutto di Parma

yield: 4 (10-inch) pizzas


  • 1 batch homemade pizza dough (or 4, 7-8 oz store-bought dough balls)
  • 2 lbs cherry tomatoes
  • ¼ cup olive oil, plus more as needed
  • 4 sprigs fresh basil
  • 2 sprigs fresh oregano
  • kosher salt, as needed
  • freshly cracked black pepper, as needed
  • 1 ½ lbs eggplant, sliced ¼”
  • ½ lb shredded fontina cheese
  • ½ lb shredded mozzarella cheese
  • 2 oz arugula (approximately 2 large handfuls)
  • 4 oz thinly sliced Prosciutto di Parma
  • flaky sea salt (optional)


  1. Preheat the grill over high heat. Allow the pizza dough to sit at room temperature for about 20 minutes.
  2. Meanwhile, combine the cherry tomatoes, olive oil, 2 sprigs of basil, oregano, a generous pinch of salt, and a few cracks of black pepper in a 12” cast-iron skillet. Toss well to combine. Place the skillet onto the grill. Allow the tomatoes to cook for about 8-10 minutes, or until blistered and softened. Remove the skillet and let the tomatoes cool.
  3. Drizzle the sliced eggplant with a generous coating of olive oil and season well with salt and black pepper. Grill the eggplant over high heat for about 2-3 minute per side, until charred and tender. Transfer the eggplant to a cutting board and cut into quarters.
  4. Place a pizza stone (or an upside-down sheet pan) onto the grill. Cover the grill and allow the stone/pan to become piping hot. Roll each dough ball out into a 10” circle.
  5. Working with one pizza at a time, lightly flour a pizza peel and place the dough onto the peel. Build the pizza by drizzling and brushing enough olive oil to coat the top of the dough. Distribute a ¼ of the fontina, mozzarella, cherry tomatoes, and grilled eggplant over top. Gently slide the pizza onto the hot pizza stone using the pizza peel. Cover the grill, and cook for approximately 8-10 minutes, or until the pizza dough is golden/crisp and the cheese is melted.
  6. Keep the pizza warm as you repeat with the remaining dough. Toss the arugula with a drizzle of olive oil. Top each pizza with a handful of arugula, the Prosciutto di Parma, the remaining fresh basil leaves, and a pinch of flaky sea salt. Slice each pizza into 6 slices.