Grilled Pizza with Prosciutto, Arugula, and Lemon

Amount per serving Calories: 497 Fat: 18.6g

Grilled Pizza with Prosciutto, Arugula, and Lemon
Grilled Pizza with Prosciutto, Arugula, and Lemon

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 10

    ounce bread flour (about 2 cups plus 2 tablespoons)

  • 1

    cup warm water (100° to 110°), 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 $

Directions

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.

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