• F0e20cb9e5c51c6149190972ba304d0d

The World’S Best Backyard Grilled Pizza

I love pizza but the oven at home just doesn't deliver. So I turned to the backyard grill and experimented with ingredients and techniques until I got it right.

Serves 4people
package prepared pizza dough (trader joe's preferred
all-purpose flour, as needed
cup grated Gruyère cheese
slices prosciutto
cups arugula leaves
tbsp chopped fresh thyme
sea salt to taste
freshly ground black pepper to taste
Remove the dough from package and place on a lightly floured surface. Cover loosely and let rest for 1 hour. In the meantime, light the grill to high heat.
Halve the dough to make 2 smaller pizzas. Stretch and pinch them to form into rounds [1/4] inch thick. After oiling the grates, place the dough directly on the grill; I like to lay down one side and quickly stretch the other to make it extra thin. Close the lid for 1–1 1/2 minutes, or until the pizzas start to brown. Flip and grill for 1–1 1/2 minutes more to brown the other sides. Once the pizzas are browned on both sides, remove to a baking sheet.
Reduce the grill to medium heat. Time is of the essence during this step to keep the crust crisp! Divide the toppings between both pizzas in this order: a quarter of the Gruyère cheese, the prosciutto, the arugula, and the rest of the Gruyère. Put the pizzas back on the grill and close the lid for 3–5 minutes, or until the cheese has melted. Sprinkle the pizzas with the thyme, salt, and pepper. Cut into small pieces and serve.

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