Grilled Pizza With Prosciutto, Arugula, And Lemon Recipe

Name: Grilled Pizza With Prosciutto, Arugula, And Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounce bread flour (about 2 cups plus 2 tablespoons); 1 cup warm water (100u00b0 to 110u00b0), divided; 1 teaspoon chopped fresh thyme; 1 teaspoon chopped fresh oregano; 1 garlic clove, crushed; 1 package dry yeast (about 2 1/4 teaspoons); 1/8 teaspoon kosher salt; Cooking spray; 2 teaspoons cornmeal; 1 1/4 cups (5 ounces) shredded fontina cheese; 4 ounces thinly sliced prosciutto; 1 teaspoon cracked black pepper; 1 tablespoon extra-virgin olive oil; 1 teaspoon lemon juice; 3 cups packed baby arugula; 4 lemon wedges

Servings: persons

10 ounce bread flour (about 2 cups plus 2 tablespoons)
1 cup warm water (100u00b0 to 110u00b0), divided
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 garlic clove, crushed
1 package dry yeast (about 2 1/4 teaspoons)
1/8 teaspoon kosher salt
Cooking spray
2 teaspoons cornmeal
1 1/4 cups (5 ounces) shredded fontina cheese
4 ounces thinly sliced prosciutto
1 teaspoon cracked black pepper
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
3 cups packed baby arugula
4 lemon wedges

1
Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Combine flour, 3/4 cup warm water, thyme, oregano, and garlic in the bowl of a stand mixer with dough hook attached; mix until combined. Cover and let stand for 20 minutes.
2
Dissolve yeast in the remaining 1/4 cup warm water in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture and salt to flour mixture; beat at low speed 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover dough with plastic wrap coated with cooking spray. Refrigerate 24 hours.
3
Remove the dough from refrigerator. Let stand, covered, for 1 hour or until the dough comes to room temperature. Punch dough down. Divide dough into 4 equal portions. Press each portion into a 7-inch circle on a baking sheet sprinkled with cornmeal. Cover loosely with plastic wrap.
4
Preheat grill to medium-high heat.
5
Place pizza dough rounds, cornmeal side up, on grill rack coated with cooking spray, and grill for 3 minutes or until blistered. Turn dough over; grill for 3 minutes. Remove from grill.
6
Sprinkle about 5 tablespoons fontina over each pizza. Top evenly with prosciutto and pepper. Combine oil and lemon juice in a bowl; add arugula, and toss gently. Divide arugula mixture evenly among pizzas. Serve immediately with lemon wedges.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 10 ounce bread flour (about 2 cups plus 2 tablespoons), 1 cup warm water (100u00b0 to 110u00b0), divided, 1 teaspoon chopped fresh thyme, 1 teaspoon chopped fresh oregano, and more.

Yes, Grilled Pizza With Prosciutto, Arugula, And Lemon falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Pizza With Prosciutto, Arugula, And Lemon

How did you like this recipe?

Frequently Asked Questions