PROSCIUTTO PIZZA WITH ARUGULA AND PARMESAN SALAD

PROSCIUTTO PIZZA WITH ARUGULA AND PARMESAN SALAD image

Yield 4 8 in. Pizzas

Number Of Ingredients 16

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Ingredients

Dough:
¾ teaspoon active dry yeast
1 cup warm water
1 tablespoon olive oil, plus more for greasing bowl (divided)
2 cups all-purpose flour
½ cup whole-wheat flour
½ teaspoon salt
Topping:
4 tablespoons extra-virgin olive oil (divided)
2 teaspoons minced fresh herbs (rosemary, oregano, thyme, sage)
1 tablespoon minced garlic
3 cups arugula leaves
1½ tablespoons freshly squeezed lemon juice
Salt and freshly ground pepper
6 ounces thinly sliced prosciutto, torn into large ribbons
½ cup shaved parmesan cheese

Steps:

Heat 3 tablespoons of the oil in a small saucepan over medium-high heat. When oil is hot, add the fresh herbs and garlic, remove from heat and allow oil to steep for 30 minutes. Meanwhile, heat grill to medium heat as described in the instructions on preceding pages. Combine the yeast, water and 1 tablespoon oil in the bowl of a stand mixer; set aside for 10 minutes. Add the flours and salt to the bowl and knead with dough hook for 6 minutes, or until the dough is smooth and elastic. (If kneading by hand, work the dough for 10 minutes.) Remove dough from bowl, rub the bowl with oil, return the dough to the bowl and cover with plastic wrap. Let rise in a warm, draft-free place until doubled in volume, 1½ to 2 hours. Divide the dough into 4 equal pieces and then roll each into an 8-inch round on a lightly floured surface. Stack between sheets of parchment or wax paper on a small baking sheet and set aside. When the grill is ready, sprinkle the pizza peel with a generous pinch of cornmeal. Put a dough round on the peel and then slide it onto the grill with a quick jerk. Cook until bubbles form and the underside is golden brown, about 2 minutes. Flip dough with a spatula or tongs, brush liberally with infused oil, making sure none of the oil drips into the fire and causes flare-ups. Top with a fourth of the prosciutto and grill until the crust is browned on bottom, about 2 minutes more. Repeat with remaining dough, oil and prosciutto. (You can finish grilling one pizza while starting another dough round at the same time. Transfer finished pizzas to a baking sheet and cover loosely with foil while grilling remaining pizzas.) Toss the arugula, lemon juice and remaining tablespoon of olive oil in a large salad bowl. Season with salt and pepper. Top each pizza with a glorious mound of arugula, sprinkle with parmesan cheese and serve.