(Photo courtesy Carapelli Olive Oil)I have the hardest time photographing pizza. I don't know what it is about it.. maybe because my pizzas are never round, they end up more rectangular, so I don't get good slice pictures. Whatever the problem.. it was solved here.. I just politely borrowed this picture from Carapelli Olive Oil. And, since this recipe is courtesy Carapelli, I don't feel bad using the photo at all.
This pizza was fantastic! There is something wonderful about prosciutto on pizza - well, actually there is just something wonderful about prosciutto and I do not use it enough in my cooking. Probably more of a cost thing than anything else, but in this case, I was willing to splurge. And it was well worth it!
As you can see from the picture, Carapelli's recipe calls for arugula... I completely forgot to get some when I was at the store, so I left it out of my adaptation of the recipe. (You can find the original recipe HERE.) Otherwise, uuhhmmm... yeah... my picture would have looked JUST like this one!! lol
Grilled Tomato and Prosciutto Pizza with Provolone Cheese
Adapted from Carapelli Olive Oil
1 ball homemade pizza dough
salt and pepper
1 cup homemade pizza sauce
2 thinly sliced Roma tomatoes
3 oz thin sliced prosciutto, torn into pieces
1-2 cups shredded provolone cheese
Preheat grill to 400 degrees F. Roll or stretch dough out to desired shape. Brush both sides with olive oil and season with salt and pepper. Place on large piece of aluminum foil. Place dough (on foil) over direct heat and grill for 3 minutes. Rotate and continue to grill for another 2 minutes or until golden brown. Remove from grill and flip pizza over. Top grilled side of dough with pizza sauce. Lay the tomatoes slices and prosciutto pieces over sauce and top with cheese. Put back on grill over direct heat and grill for 6 minutes, rotating dough once. Move to indirect heat and continue to grill until the cheese has melted. Carefully remove from grill and slice. Enjoy!
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