Grilled Blt Pizza
- 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
- 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.
dough, olive oil, beefsteak tomatoes, arugula
Taken from www.epicurious.com/recipes/member/views/grilled-blt-pizza-50015239 (may not work)