
White Pizza with Griddled Chicken & Prosciutto
If you want a gourmet pizza experience without waiting for expensive takeout, look no further than your backyard BBQ. This White Pizza with Griddled Chicken and Prosciutto is a must-try recipe. A rich and creamy homemade white sauce, perfectly griddled chicken, and the delicate saltiness of prosciutto gives this pizza a perfect balance between indulgent and fresh. Topped with a crisp arugula finish and paired with your favorite wine or craft beer, it’s an elegant twist on a backyard favorite that’s sure to impress your guests.
White Pizza with Griddled Chicken & Prosciutto
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- 1 to 2 packages of premade pizza dough
- High-temperature oil
- 2 chicken thighs
- Garlic and herb seasoning
- 1 package (200 g) prosciutto
- 1 small red onion, sliced thin
- Arugula for topping
- Shredded mozzarella
White Pizza Sauce
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 1 ¼ cup (312 ml) milk, (2% or whole milk)
- ¼ tsp sea salt
- ⅛ tsp black pepper
- 2 cloves garlic, pressed or finely grated
- ¼ cup (28 g) parmesan cheese, shredded
- Begin by preheating your outdoor griddle to a temperature between 450°F and 500°F. This high heat ensures a crispy crust and perfectly cooked toppings.
- Lightly dust your workspace with flour and roll out the pizza dough, no larger than 10 inches in diameter.
- Season the chicken thighs generously with garlic and herb seasoning. Add a drizzle of high-temperature oil to the griddle and cook the chicken until golden brown and fully cooked, about 4 to 5 minutes per side. Once done, remove the chicken from the griddle and chop it into bite-sized pieces.
- Lightly oil the griddle surface and place the rolled-out dough directly onto it. Cook until the bottom is set and lightly golden, about 2 to 3 minutes. Flip the dough to the other side.
- Quickly spread a layer of the prepared white sauce over the cooked side of the dough. Distribute the chopped chicken, prosciutto slices, thinly sliced red onion, and shredded mozzarella evenly across the surface.
- Cover the pizza with a large dome or griddle lid to create a convection effect. Allow the pizza to cook for an additional 3 to 5 minutes, checking occasionally to ensure the bottom does not burn. Remove the pizza once the cheese is melted and bubbling, and the crust is golden.
- Top the hot pizza with a handful of fresh arugula for a burst of peppery flavor. Slice and serve immediately.
- Pair this white pizza with a chilled glass of Pinot Grigio, Prosecco, or a refreshing IPA.
Griddling pizza at home is not only fun but also brings out incredible flavors that you simply can’t get in a traditional oven. This White Pizza with Griddled Chicken and Prosciutto is the perfect recipe to showcase your outdoor cooking skills. Whether it’s a casual dinner or a weekend gathering, this dish will quickly become a favorite. Gather your ingredients, fire up the griddle, and savor the satisfaction of creating restaurant-quality pizza in your own backyard. What are your go-to pizza toppings? Share your favorite barbecue pizza recipes, ideas, and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!

Bring out the ingredients you will need

Season the chicken

Roll out the dough into a 10-in circle

Grill the chicken over direct heat

Once cooked, chop the chicken and put it onto the dough after flipping

Add all of the toppings

Use a grilling dome to ensure the toppings are cooked

Remove using a pizza spatula

Top with fresh Arugula

Pair with a chilled glass of Pinot Grigio, Prosecco, or a refreshing IPA
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Bring out the ingredients you will need

Season the chicken

Roll out the dough into a 10-in circle

Grill the chicken over direct heat

Once cooked, chop the chicken and put it onto the dough after flipping

Add all of the toppings

Use a grilling dome to ensure the toppings are cooked

Remove using a pizza spatula

Top with fresh Arugula

Pair with a chilled glass of Pinot Grigio, Prosecco, or a refreshing IPA
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