Grilled Pizza With Prosciutto, Arugula, And Lemon

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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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.

That's it — enjoy your meal!