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Ingredients
- 1 16-ounce package refrigerated pizza dough
- 3 tablespoons olive oil
- 4 ounces thinly sliced prosciutto
- 2 large beefsteak tomatoes, sliced
- 4 cups arugula or other mixed greens
Method
- Heat grill to medium-low. Divide the dough into 2 equal pieces. On a lightly floured surface, roll each to a 1/4"-thickness. Brush each top with 1/2 tablespoon of the oil. Transfer the dough to the grill, oiled-side down. Cover grill and cook until the tops begin to bubble and the bottoms become crisp, about 3 minutes.
- Working quickly, brush the top of each piece of dough with 1/2 tablespoon of the oil and turn over. Divide the prosciutto evenly among them and continue to cook, uncovered, until the bottoms are golden and crisp, 2-3 minutes. Remove from heat and layer with the tomato. Top with the arugula and drizzle with the remaining oil Cut into pieces and divide among individual plates.
