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1
Note: this is enough topping ingredients for 1 pizza, but the pizza dough makes enough for 2 pizzas...you could double the topping ingredients and change this to yield 2 pizzas if you like.
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2
Preheat a grill to medium and lightly oil the grates with the olive oil.
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3
Dust a clean work surface with the flour, and roll the dough out into a 12-inch circle.
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4
Transfer the dough to a pizza peel or the back of a large baking sheet, and slide the dough onto the hot grill.
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5
Cook, without turning, until well marked and cooked on 1 side, about 3 minutes.
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6
Turn the dough over and quickly spread the pesto over the dough in a thin, even layer.
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7
Lay the prosciutto slices over the pesto, then sprinkle the cheese evenly over the prosciutto.
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8
Continue to cook, rotating the dough every 30 seconds or so, until the cheese is melted and the bottom of the crust is well-marked and cooked through, 3 to 4 minutes.
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9
Remove from the grill, cut into 6 slices and serve immediately.
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10
In a large bowl combine yeast with water and sugar and stir well to combine.
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11
Set aside until foamy, about 5 minutes.
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12
Add the salt, olive oil, and half of the flour and mix well to thoroughly combine.
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13
Add all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little.
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14
The dough should be slightly sticky to the touch.
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15
Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour, as necessary, to form a smooth and elastic dough that is not sticky.
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16
Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil.
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17
Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
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18
Yield: 2 (12 or 14-inch) pizzas or 4 calzones, serving 4 to 6
