Categories: Pizza/Flatbread

Ingredients

• 1 garlic clove, grated
• 6 tbsp. olive oil, plus more for drizzling
• 1 loaf soft French or Italian bread, split lengthwise, then halved crosswise
• 1 cup shredded mozzarella
• 1 cup ricotta
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• Kosher salt
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 4 cups baby arugula
• 1/2 cup marinated artichoke hearts, drained and chopped
• 2 oz. thinly sliced prosciutto, torn

Directions

1. Preheat a grill to medium. Stir together the grated garlic and olive oil in a small bowl, then brush on the cut side of the bread pieces. Top with the mozzarella, then the ricotta. Sprinkle with the oregano, red pepper flakes and a pinch of salt. Scatter the chopped sun-dried tomatoes on top.

2. Place each piece of bread on an 18-inch long sheet of heavy-duty foil. Bring the two short ends of the foil together and fold twice; fold in the sides to seal.

3. Grill the foil packets, covered, until the bottom of the bread is toasted and the cheese is melted, 8 to 10 minutes.

4. Meanwhile, toss the arugula, artichokes, and a pinch of salt in a bowl. Carefully open the foil packets and top the pizzas with the prosciutto and arugula salad; drizzle with olive oil.

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