FRESH MOZZARELLA, PROSCIUTTO, AND ARUGULA PIZZETTAS
With grilling seasoning nearing its end, I decided to back away from my traditional pepperoni and cheese grilled pizzas. Lettuce on a pizza may not sound extremely appealing, but arugula adds a peppery flavor, a fresh taste, and crunchy texture to a pizza. Any topping can be used, but if you want a unique pizza for a special dinner, this is a great option.
Fresh Mozzarella, Prosciutto, and Arugula Pizzettas
Rhodes frozen roll dough balls, thawed
Olive oil
Tomato-based sauce (we use Traditional Sweet Basil from Classico, but any pizza or pasta sauce should work)
Mozzarella, sliced thin or shredded
Fresh Basil, chopped, optional
Tomato, sliced thin
Prosciutto
Arugula
Directions:
1. Preheat grill, then lower to medium heat. Preheat oven to 450 F.
2. Thaw rhodes rolls according to directions (or any homemade or store-bought pizza dough). Stretch and flatten each dough ball to approximately 4-5 inches diameter.
3. Lightly coat both sides of the dough with olive oil to add flavor and keep the dough from sticking to the grill.
4. Place flattened dough onto grill. Check every minute to see if the dough if the down-facing side is cooked well enough. Then, turn and grill the other side.
5. Pull cooked pizza rounds off the grill and place on an oven-proof baking sheet.
6. Place toppings on the pizza, except arugula. We did it in this order: sauce (small amount), tomato slice, mozzarella, fresh basil, prosciutto.
7. Bake in the oven until the cheese is melted, about 10 minutes (baking times may vary).
8. Serve immediately with a small handful of arugula on top.
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