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Greens on White Grilled Pizza

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Serves 2 as a main course; 4 as an appetizer.

  • by from Pizza on the Grill

The white of this pizza comes from a mix of three cheeses. The heat from the pizza slightly wilts the greens and the prosciutto adds a welcome salty sweetness.

  • 1/4 cup uncooked cornmeal, for rolling the dough
  • 1 ball (8 oz.) prepared pizza dough, at room temperature
  • 2 Tbs. olive oil, plus extra to drizzle on the arugula
  • 1/2 cup Roasted Garlic Paste
  • 2/3 cup grated mozzarella cheese
  • 2/3 cup grated Asiago cheese
  • 2/3 cup ricotta cheese
  • 1-2 tsp. white truffle oil
  • 1 cup fresh arugula (ideally baby arugula)
  • 4 oz. thinly sliced prosciutto
  • Fleur de sel or kosher salt and freshly ground black pepper

Heat your grill as directed in the master instructions below.

Sprinkle your work surface with the cornmeal. Place the dough in the middle of the surface. You can either roll out the dough with a rolling pin, stretch it out with your hands, or press it out from the center against the work surface. Ideally, you want a 12-inch, organically shaped piece of dough—round, square, or rectangular—1/8 to 1/4 inch thick. Drizzle or brush both sides generously with the 2 Tbs. olive oil.

Grill the first side of the crust following the instructions below. Use tongs to transfer it from the grill to a peel or rimless baking sheet.

Flip the crust to reveal the grilled side. Spread the entire surface with the garlic paste, then top with the mozzarella and Asiago, and spoon dollops of the ricotta over all. Finish grilling the pizza following the instructions below.

Remove from the grill and drizzle with some of the truffle oil. Drizzle the arugula lightly with olive oil and toss, then place immediately on top of pizza (so that the heat of the pizza wilts it). Arrange the prosciutto on top and season with salt and pepper. Slice and serve immediately.

Master directions for grilling pizza

For Gas Grills

  • Heat the grill by setting all the burners on high. After lighting, close the lid and leave on high for 10 minutes, then reduce the heat of all the burners to medium.
  • Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then check the crust and, if necessary, continue grilling a few more minutes until the bottom is well marked and nicely browned.
  • Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.
  • Switch the grill to indirect heat by turning off the center burner(s) if you have a three- or four-burner grill. For a two-burner grill, turn off one burner.
  • Set the pizza back on the grate over indirect heat (the unlit section) and grill, with the lid down, until the bottom is well browned and the cheese is melted, 7 to 10 minutes. For two-burner grills, rotate the pizza halfway through the cooking time.
  • Remove from the grill, garnish, and season as directed. Slice and serve immediately.

For Charcoal Grills

  • Build a fire by lighting 50 to 60 charcoal briquettes in either a chimney starter or in a pyramid-shaped mound on the bottom grate of your grill. Once the briquettes have become gray-ashed (20 to 30 minutes or 450°F inside the grill), move them all to one side of the grill.
  • Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat—over the side without briquettes—on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then rotate the crust 180 degrees and continue grilling until the bottom is well marked and evenly browned, another 2 to 3 minutes.
  • Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.
  • Set the pizza back on the grate over the side without briquettes and grill, with the lid down, for 4 to 5 minutes. Rotate the pizza 180 degrees and continue to grill with the lid down until the bottom is well browned and cheese is melted, another 4 to 5 minutes.
  • Remove from the grill, garnish, and season as directed. Slice and serve immediately.

Variations

You can replace the truffle oil with shaved white truffles.

Serving Suggestions

A pizza like this one deserves to be enjoyed with a Frozen Affogato Shake.

Drink Suggestions

Make yourself a Tangerita by mixing 2 ounces tequila, 2 ounces fresh lime juice, 1 ounce Triple Sec, and 4 ounces fresh tangerine juice. Shake over ice and serve.

Photo: Christopher Hirsheimer



I agree with the other review. I've also notice the hole at the picture. Is that a design? or just part of the preparation. Take a tour on this site, www.learnaboutpizza.com.

This was a great pizza! The arugula was really tasty. ...but why is there a round hole cut out of the pizza in the picture? (in the bottom right of the picture)

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