Servings: 2 as a main course; 4 as an appetizer.
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.
This recipe is excerpted from Pizza on the Grill.
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.
For Charcoal Grills
A pizza like this one deserves to be enjoyed with a Frozen Affogato Shake.
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.
You can replace the truffle oil with shaved white truffles.
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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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