We have had a warm spell up here in Alaska, perfect reason to uncloak the grill and awaken it from hibernation. I love the charred taste of bread fresh off the grill, a perfect base for pizza. This is one example of what you can do, if you don’t like arugula and proscuitto then go in a different direction. I would make sure all ingredients that need to be cooked are cooked and to go easy on the toppings. If this pizza gets overloaded the crust can burn before the cheese has had a chance to melt, and that high temp will give it that nice crust on the bottom.
Some things I buy at the store that can be made at home (enchilada sauce), others I make myself. One of those that I make is pizza dough. It’s maybe 20 minutes of effort, and I always have the ingredients on hand. Flour, yeast, salt, water, olive oil. Having a few hours before dinner is needed though. I don’t usually measure when I’m making dough, except for the yeast. The amount of flour and water can vary depending on how compacted the flour is and how humid the environment is. If the dough is too wet, add a little flour, too dry then add some water. If you have a storebought dough, you can bake it on the grill the same way.
It helps to have everything ready, so when you flip the crust, all the toppings can be added quickly and easily.
Ingredients
- 1/2 cup warm water
- 1 1/2 cup all purpose or bread flour, plus more for dusting surface
- 1 teaspoon yeast
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoons olive oil
- 1 cup whole milk ricotta cheese
- 1 cup shredded or cubed mozzarella cheese
- 4 slices proscuitto sliced
- 2-3 cups arugula
- 1-2 tablespoons truffle oil
- flaky sea salt to finish
Instructions
- Combine warm water and yeast in medium sized bowl and let sit for about 5 minutes until water is foamy.
- Add flour and stir with a fork or hands until dough is coming together. Then dump dough onto well floured surface.
- Knead dough about 10 minutes, dough should be smooth and elastic, still somewhat soft.
- Place dough in oiled bowl and cover with tea towel. Let rise until doubled in size, about 2-3 hours.
- Flour a large cutting board, gently stretch out dough to large pizza size. Can make smaller ones if prefered, will make approximately one 14" round pizza.
- Set grill to high on both burners. Temp around 500 degrees fahrenheit.
- Get all topping ingredients ready and place next to grill.
- Scrape down grill grates and oil with paper towel soaked in oil (hold with tongs).
- Using spatula, gently shake cutting board to loosen dough and place on grill surface.
- Close door and check in two minutes. Dough should brown on the bottom with some blistering on top.
- Remove crust from grill and place back on cutting board and close grill door.
- Flip crust over, brush with oil, then spread ricotta over. Then put on 1/3 of the arugula, proscuitto and mozzarella.
- Put pizza back on to grill surface and turn down heat to medium high, about 450.
- Check every couple minutes, wait for cheese to melt, bottom crust should be browning too (takes 4-5 minutes).
- Remove pizza from grill back onto cutting board. Spread rest of the arugula over the top and drizzle the truffle oil over top.
- Let rest for 5 minutes or so, slice and enjoy.
Notes
You can substitute bacon or ham if you don't have proscuitto, can usually find it in the deli section of the grocery store.
