FRIDAY NIGHT DINNER arugula and prosciutto pizza-on-the-grill

4/29/2010

I have given you this pizza-on-the-grill recipe before, but this time I'm topping the homemade tomato sauce and fresh mozzarella with arugula and torn strips of prosciutto; my favorite way to eat pizza.

     • Wolfgang Puck's pizza dough RECIPE

     • Fresh Tomato Sauce RECIPE

After pulling the finished pizza from the grill, top with fresh arugula and torn strips of prosciutto, pour a glass of white wine and enjoy !

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3 Comments

Margo link

4/30/2010 01:29:48 am

Beautiful! Maybe this will inspire me to get over my fear of grilling pizza dough. I know it's something we'd love, but I have visions of the dough sliding down into the coals. Wish me luck!

Eileen

4/30/2010 03:41:32 am

Margo - Your dough won't slide through the grate. Do you use a gas grill? I think it's easier on gas. I've used both. You're able to control the heat more with gas. I never let the flames get too hot, but found that starting with a little bit more heat right in the beginning (but still a very low heat) really sets the dough, then I turn it down to the lowest flame and continue on that way.

Margo link

5/6/2010 01:41:04 am

Thanks for the advice. We don't use a gas grill, but there's no reason this would not work.
Great story about Otto! Brings back lots of Amana memories. One last note: I found some Halloumi cheese at the local International market, and made the salad from your post last week. Delicious!

FRIDAY NIGHT DINNER arugula and prosciutto pizza-on-the-grill

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