Categories: Grilling

Ingredients

• 1/4 cup uncooked grits or polenta, for rolling the dough
• 1 ball prepared pizza dough, at room temp
• 2 tbsp. olive oil, plus extra to drizzle on the arugula
• 1/2 cup Roasted Garlic Paste (see recipe)
• 2/3 cup grated mozzarella
• 2/3 cup grated Asiago
• 2/3 cup ricotta
• 1-2 tsp white truffle oil
• 1 cup fresh arugula
• 4 oz. thinly sliced prosciutto
• Fleur de sel or kosher salt and black pepper, to taste

Directions

1. Preheat the grill, roll out, and shape the dough, and grill the first side of the crust per the master instructions. Use tongs to transfer it to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.

2. Spread the entire surface with the garlic paste, then top with the mozzarella and Asiago, and spoon dollops of the ricotta over all.

3. Finish grilling the pizza per the master instructions.

4. Remove from the grill, and drizzle with some of the truffle oil. Drizzle the arugula lightly with olive oil and toss, then place immediately on top of pizza. Arrange the prosciutto on top and season with salt and pepper. Slice and serve immediately.

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