|1||Pizza Dough Ball, premade (approx. 1 lbs.)|
|4-6||slices of Maple Leaf® Canadian CraftTM Prosciutto|
|4||figs, sliced thin|
|1 1/4 cup||(310 mL) fresh mozzarella, grated|
|1/4 cup||(60 mL) parmesan cheese|
|1 cup||(250 mL) baby arugula|
|4 tbsp||(60 mL) olive oil|
|2 tbsp||(30 mL) balsamic glaze or honey|
PREHEAT grill to high heat.
CUT the dough ball into 2 equal pieces.
LIGHTLY flour the countertop and flatten 1 of the dough balls.
USE a rolling pin to roll the dough into a 12-16 inch round, rotating and stretching the dough as you go.
TRANSFER the dough to a lightly floured pizza peel and stretch to re-shape if necessary.
OIL the grill grates and decrease the heat to medium.
BRUSH the dough with 1 to 2 teaspoons of olive oil and flip onto the hot grill.
CLOSE the lid and cook until the bottom of crust is golden brown, for 1 to 2 minutes.
BRUSH the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel, brush with remaining 1 to 2 teaspoons of olive oil, and top with the parmesan, mozzarella, prosciutto, and figs.
CLOSE the lid and cook until the bottom of crust is golden brown and the cheese has melted, about 1 to 2 minutes.
USING the peel, remove the pizza to a cooling rack and rest for 3 minutes before slicing.
TOP with arugula and drizzle with balsamic.
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