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1
Prepare a grill for medium-high heat.
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2
Line a baking sheet with parchment paper.
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3
Finely grate the zest of the lemon; cut the lemon in half and reserve.
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4
Stir together the ricotta, lemon zest, 1/4 teaspoon salt and a few grinds of black pepper.
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5
Set aside.
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6
Divide the pizza dough into 2 balls.
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7
Sprinkle the flour on a clean flat surface and roll each ball into an oval about 14 inches long, 6 or 7 inches across and between 1/8 and 1/4 inch thick.
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8
Transfer the crusts to the prepared baking sheet.
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9
Brush both sides of each crust with olive oil, about 1 tablespoon per side, and lightly sprinkle with salt.
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10
Lightly oil the grill grates.
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11
Grill the crusts until they start to puff and distinct grill marks appear, about 1 minute.
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12
Flip and cook until just cooked through, an additional 1 to 2 minutes.
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13
Discard the used parchment paper and put the finished crusts on the baking sheet.
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14
Immediately top each crust evenly with prosciutto.
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15
Place small dollops of the ricotta mixture over the prosciutto.
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16
Toss the arugula in a bowl with the remaining 1 tablespoon olive oil and the juice of one of the lemon halves (reserve the other half for another use).
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17
Season with salt and pepper.
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18
Divide the arugula between the pizzas and serve.
