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1
Preheat grill to medium.
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2
Brush pears and onions with olive oil.
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3
Place on grill and close lid.
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4
Grill, turning once, until grill marked and softened, about 3 minutes.
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5
Remove from grill and set aside.
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6
Meanwhile, on a lightly floured surface roll out dough to a 16x12 inch recrangle; transfer to a baking sheet.
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7
Brush dough with remaining oil and place oil side down, directly on grill.
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8
Grill, uncovered, until bubbles form on top and grill makds form on bottom, about 3 minutes, (do not worry if dough sags a bit when first placed on grill; as long as it has been preheated the dough will quickly stiffen).
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9
Use tongs to flip pizza; close lid and grill until bubbly and underside is browned, 3 minutes, transfer back to baking sheet.
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10
Spread pesto lightly over top of pizza.
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11
Top with pear slices, onion rings, prosciutto and crumbled cheese,
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12
Return pizza on the baking sheet back to grill.
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13
Cover and grill just until cheese softens, 2-4 minutes.
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14
Remove from grill and transfer to cutting board.
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15
Sprinkle with arugula, slice and serve.
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16
TIP: if you want to make this recipe indoors, follow the instructions for the pears and onions using a grill pan over medium-high heat and bake prepared pizza on a parchment-lined rimmed baking sheet in the bottom third of a 450F oven until crust is cooked underneath and the cheese is melted and bubbling 15-20 minutes.
