Grilled Pizza with Arugula and Prosciutto

Ingredients

• 1 pound pizza dough, room temperature
• 3 tablespoons olive oil, divided
• 1 clove garlic, minced
• 8 ounces fresh mozzarella, thinly sliced
• 1/4 cup grated Parmesan cheese
• 3 ounces thinly sliced prosciutto
• 2 cups baby arugula
• 1/2 lemon, juiced
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Method

1. 1

   Divide the pizza dough into two equal portions and let rest, covered, at room temperature for 15 minutes to relax the gluten.

   15:00 · Dough rest
2. 2

   Preheat a gas or charcoal grill to medium-high heat, about 450°F, and clean the grates well.

   10:00 · Preheat grill
3. 3

   On a lightly floured surface, stretch or roll each dough portion into a 10-inch oval or round, about 1/4 inch thick.

4. 4

   Brush both sides of each dough round with olive oil, using about 2 tablespoons total.

5. 5

   In a small bowl, stir together the remaining 1 tablespoon olive oil and minced garlic.

6. 6

   Lay the dough rounds directly on the grill grates and grill until the bottoms are charred in spots and the dough releases easily, 2 to 3 minutes.

   2:00 · First side grill
7. 7

   Flip the crusts with tongs, then quickly brush the grilled side with the garlic oil and scatter mozzarella and Parmesan over the top.

8. 8

   Close the grill lid and cook until the cheese melts and the bottom crust is crisp and charred, 3 to 5 minutes.

   3:00 · Melt cheese
9. 9

   Transfer the pizzas to a cutting board and immediately drape with torn prosciutto slices so the heat warms them slightly.

10. 10

    In a medium bowl, toss the arugula with lemon juice, a pinch of salt, and black pepper, then pile over the pizzas.

11. 11

    Sprinkle with red pepper flakes, slice into wedges, and serve immediately.