For a fun cooking activity that everyone can enjoy at home, there’s nothing better than a pizza party! Gather your favorite toppings – along with your family and friends – and enjoy creative, hot-off-the-grill homemade pizza. The Big Green Egg is perfect for grilling a variety of recipes from pizzas, to breads, to desserts… and there’s no easier way to sneak fresh veggies into your family’s diet than in a delicious pizza! You’ll need a ceramic pizza stone, which distributes heat for even baking and browning. Additionally, the ceramics pull moisture from the outer surface of the dough for brick-oven crustiness. Last, but not least, the stone retains heat, so your food will remain warm longer after you take it off the grill.
Remember, this can be as simple as picking up store-bought dough and sauce and adding whatever fresh vegetables you can find. All depends on the time you have and the ingredients available… not to mention the mess you want in the kitchen!
Easy Gourmet Pizza with Prosciutto & Arugula
Ingredients
Homemade or store-bought pizza dough
Cornmeal for dusting
1½ cup marinara sauce
12 oz. thinly sliced mozzarella
1½ cup chopped baby arugula
1 cup chopped prosciutto
1 cup shredded Parmigiano-Reggiano cheese
4 tsp. white truffle oil
Method
Set the grill for indirect cooking at 600ºF and preheat a Pizza/Baking Stone.
Place pizza dough on a dough rolling mat or a lightly floured surface and, using a rolling pin, roll into a 14-inch circle. Dust a “Pizza Peel” with cornmeal and carefully place the dough on the peel. Gently shake the peel back and forth to make sure the dough does not stick.
Top the pizza with the sauce, mozzarella, arugula and prosciutto. Slide the pizza onto the hot Pizza/Baking Stone and close the lid of the grill. Cook until the edges are lightly browned and crisp.
Remove the pizza from the stone, sprinkle with the Parmigiano-Reggiano cheese and drizzle with truffle oil. Using a pizza cutter, cut the pizza into desired portions. Serve immediately. Makes about 4 servings.
-by Rachel Riley Martin
