Fresh pizza from a coal-fired oven is a completely different experience than the greasy pies that come in a box. Great pizza is fired at extremely high temperatures, cooking it in just a matter of minutes, which lends it a crispy crust and smokey flavor. Most household ovens don’t reach those high temperatures, so the crust ends up soft and soggy with an undercooked center. When it comes to making pizza at home, the next best thing to a brick oven is your trusty grill. The trick is getting the heat right. Generally, the grill should be medium high, then after the toppings are added, reduce heat to low. Despite years of grilling pizzas, I still burn a few batches here and there. Now, I make a bunch of small pizzas rather than one big one, so even if it charrs into a pile of ash, you still have another chance of getting dinner on the table.
Arugula and Prosciutto Pizza is my favorite right now. Think putting fresh salad on top of pizza is weird? I thought so, too. Then I considered the ingredients: bread, cheese, prosciutto and arugula. Some really great flavors that pair really well together. This recipe makes enough to add a side salad, which is perfect for swiping your crust along the sides of the bowl to soak up all that amazing dressing.
Arugula and Prosciutto Pizza
About 1 – 1 1/2 cups of shredded sharp provolone cheese
1 pound of pizza dough divided into 4 sections
4- 5 slices of prosciutto
Large bag of arugula
Juice of 1 lemon
¼ cup of olive oil, plus additional olive oil for brushing the crust
1/2 cup of freshly grated parmesan cheese
Preheat grill to medium high heat.
Whisk the lemon juice, 1/4 cup of olive oil (and salt and pepper to taste) in a small bowl. Toss with the arugula and top with grated parmesan cheese. Set aside.
Start rolling out the dough. To get a nice crisp crust, roll it out pretty thin. I like mine paper-thin, almost translucent.
Flip the dough out onto the grill. If you’re going for the super thin crust, keep a close eye on it, it will cook quickly.
Step 3. When it bubbles up, use a pair of tongs to flip it over.
Lightly brush or drizzle olive oil on the crust. I know it’s tempting to skip this step to try to save calories, but the olive oil helps improve the texture of the crust.
Next, sprinkle on the provolone and layer on the prosciutto. Reduce heat, cover and cook until the cheese melts. Keep checking the underside of the crust to make sure it’s not burning. ( You could also add the prosciutto after the cheese has melted).
Step 4. Transfer pizza to a wooden cutting board and top with the arugula salad mixture.The arugula will wilt into the pizza perfectly. Slice, serve and enjoy!