Grilled Pizza with Prosciutto, Arugula, and Lemon 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 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. 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. 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. (You can also use store bought dough and start from here.) Preheat grill to medium-high heat. 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. 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. Makes 4 servings.
Posted on: Sat, 20 Jul 2013 21:00:00 +0000
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