Prosciutto and Arugula Pizza 1/16

I've fallen in love with grilling pizzas.  For anyone that has heard or seen me talk about them... wow, I don't ever want to go back to using an oven!  The crust comes out crispy with amazing flavor, and the pizzas cook so fast!  The only thing is that you have to learn your technique and get the timing down just right.  We've burned a few corners here and there, but I'm getting reasonably good at it.

So we've been working some of the recipes from the Pizza on the Grill Cookbook that I got Eric for our anniversary at LLBean.  So this time I tried the Greens on White Pizza on page 68!

If you are interested in how to best deal with the dough, here is what we have found works.  For a gas grill, heat the grill as hot as you can get it.  Stretch fresh dough.  We found it easiest to do it in two pieces, so instead of one large pizza, you end up with two smaller ones that each fit on a cookie sheet.  I usually use a little cornmeal or wheat flour to make sure the dough isn't too sticky.  I like using my Dough Makers Cookie sheets (Sandy & Sarah got me a few years ago for Christmas!) as they have a flat edge that makes it easy for maneuvering the pizzas on and off the grill.

The next step is to get ALL of your ingredients ready.  Whatever you want to put on the pizza should be ready on a plate so that you can throw it all on within a minute.

When absolutely everything is ready, head out to the grill.  Turn the heat down to low and spray the grill with Pam or similar spray.  Be careful for flareups. Lift the dough from the sheet and throw it onto the grill in a quick motion.  Close the cover and allow the dough to cook for 2.5-3 minutes.  If you see any steam/smoke immediately open the grill, as the dough is probably burning.  As soon as the time is up use tongs to drag the doughs back onto the cookie sheet.  Then use the cookie sheet to flip the dough back onto the grill onto its other face.

As soon as you have flipped the dough, immediately start loading the toppings onto the crusts.  Get everything on as fast as possible and then close the lid of the grill again.  Cook for another 3 minutes.  Raise the lid and if the cheese hasnt completely melted, turn off the grill and close the lid for another couple of minutes to finish cooking the toppings.

Remove the Pizza from the grill by sliding it onto the cookie sheets and enjoy!