Pizza with Prosciutto, Arugula and Parmesan

Serves 2

1 tablespoon white wine vinegar or lemon juice

2 tablespoons extra virgin olive oil

Two 4-ounce balls pizza dough

2 tablespoons grapeseed, or peanut oil (not olive oil)

2 cups baby arugula

2 teaspoons of garlic-infused olive oil

2 ounces thinly sliced prosciutto

Parmigiano-Reggiano cheese, shaved

1. Heat a gas grill with all burners on high or light a charcoal grill.

2. Mix vinegar and olive oil to make a dressing.

3. Roll out rounds of pizza dough, no bigger than a dinner plate. Brush one side with grapeseed oil. Brush a cookie sheet liberally with the remaining grapeseed oil.

4. Once grill is hot, turn off one burner (or push coals to one side) for indirect heat. Place dough, oiled side down, directly on the grill; close lid and cook 3 to 4 minutes.

5. Toss arugula with dressing to lightly coat.

6. Transfer dough rounds to the oiled cookie sheet, cooked side up. (Close grill to retain heat.) Brush cooked side with garlic-infused olive oil; return to the grill, placing the uncooked side directly on the rack. Close lid and cook 2 minutes more. Remove pizza with a peel. Quickly top with prosciutto so the fat melts into the crust. (Grill it 30 seconds more, if you wish.)

7. Transfer pizzas to a cutting board and slice. Top with arugula salad and shavings of Parmigiano-Reggiano.


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-- Jennifer Graue, Correspondent