Grilled pizzas with plums, prosciutto, goat cheese, and arugula
- Cornmeal Pizza Dough
- Extra-virgin olive oil
- 8 ounces soft goat cheese, crumbled
- 4 ounces prosciutto, cut into thin strips
- 2 large plums or apricots, pitted and cut into thin wedges
- 2 bunches arugula, trimmed
- Coarse salt and freshly ground pepper
Instructions:
- Heat a grill until medium-hot. Generously brush one side of the pizza dough with oil; grill, oiled side down, until the underside is golden brown and the top begins to bubble, 3 to 5 minutes. Quickly brush the top with oil; flip the crust. Top with some of the cheese, prosciutto, and plums. Grill until the toppings are hot and the crust is cooked through, 3 to 5 minutes more.
- Slide the pizza with a large spatula onto a cutting board. Drizzle the arugula with oil in a large bowl, and toss. Drizzle the pizza with oil; top with some of the arugula (or serve it on the side). Season with salt and pepper. Repeat to make more pizzas.