Grilled Prosciutto Arugula Pizza This summer, try grilling pizza for a change. Topped with prosciutto, arugula and a drizzle of olive oil, this is pizza at its finest—grilled to perfection, the Italian way. Recipe courtesy of Fabio Viviani, Owner and Executive Chef of Cafe Firenze in Moorpark, California and Firenze Osteria Italian Restaurant and Martini Bar in Toluca Lake, California. 2 Servings 55 minutesPrep Time 0 peopleloved this print Ingredients Directions Ingredients Pizza 1 recipe pizza dough (recipe below) Bertolli® Olive Oil Spray Extra Light Taste 2 cups fresh arugula 1/2 cup Grana Padano* cheese,, shaved 8-10 slices prosciutto di Parma, thin slices Cracked Pepper & Sea Salt Bertolli® Extra Virgin Olive Oil Rich Taste, for drizzling Pizza Dough 2 1/2 cups flour (for grilling it's best to use a high gluten flour, such as 100% whole wheat) 1 tsp. instant yeast 3/4 tsp. salt 7 oz. water 1 Tbsp. Bertolli® Olive Oil Extra Light Taste Directions Pizza Step 1: Pre-heat grill. Roll out the dough on a lightly floured surface to desired thickness, recommended 8-12â€ù diameter for grilling. Spray with Bertolli Extra Light Tasting Olive Oil on both sides and place the dough on the grill. Cook 2 minutes per side or until the dough is cooked through and you have reached desired char. Remove and set aside. While crust is still warm, top with arugula, prosciutto and Grana Padano cheese. Drizzle with Bertolli Extra Virgin Olive Oil and sprinkle with cracked pepper and sea salt. Pizza Dough Step 1: In the bowl of a food processor with metal blade, combine the flour, yeast, and salt. Combine the water and olive oil in a liquid measuring cup. With the processor running, add the liquid in a thin stream. Process until the dough is smooth and elastic, about 90 seconds. Then knead the dough by hand for a few turns. Place the dough in a lightly-oiled bowl and let rise at room temperature for about 1.5 hours, until doubled in bulk. Divide the dough into two pieces. Shape each piece into a ball and place onto a lightly-floured, parchment-lined baking sheet. Cover with plastic that has been lightly sprayed with olive oil spray. Refrigerate for 4-12 hours. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking