Grilled Wheat Pizza with Arugula, Prosciutto and Mushrooms
Forget the oven and get outside to make this Grilled Wheat Pizza with Arugula, Prosciutto and Mushrooms Recipe!
Servings: 4
Prep Time: 30 minutesminutes
Cook Time: 20 minutesminutes
Keep dough in a warm area: 2 hourshours
Total Time: 2 hourshours50 minutesminutes
Ingredients
For the Crust:
3cupsof Whole Wheat Flour
1cupof Semolina flour
1teaspoonof salt
1½teaspoonsof active yeast
1½teaspoonsof sugar
2tablespoonsof olive oil
1 ¾cupsof luke warm water
For the Sauce:
28ouncecan of Hunt’s® Crushed Tomatoes
3tablespoonsof Hunt’s® Tomato Paste
1teaspoonof olive oil
2finely minced cloves of garlic
1/2small diced yellow onion
Kosher salt and fresh cracked pepper to taste
For the Toppings:
4slicesof prosciutto ham
10-12fresh arugula leaves
6fresh basil leaves
1/2sliced portobello mushrooms, stemmed and gills removed
½cupof shredded mozzarella cheese
1thickly sliced buffalo mozzarella ball
Instructions
Dough: Add the flour, semolina, salt, yeast and sugar to a standing mixer with the hook attachment and mix together on low speed for 2 minutes.
Next, drizzle in the olive oil and then slowly drizzle in the luke warm water until combined.
Turn the speed to medium and knead for 5 to 7 minutes.
Place the dough in a bowl coated with olive oil and wrapped in plastic wrap and keep in a warm place for 1 to 2 hours.
Once the dough has doubled in size, dust a clean surface with some flour, and roll out each dough ball one at a time using your hands.
Preheat the grill to high heat.
Sauce: Heat 1 teaspoon of olive oil in a medium sized sauce pot on high heat and caramelize the onions and garlic; About 6 to 8 minutes.
Once brown add in the tomatoes and simmer on medium heat. Thicken with the tomato paste and season to taste with salt and pepper.
When the dough has finished rising roll it out on a clean surface dusted with flour until it becomes a 12" circle.
Transfer it to a cornmeal dusted cutting board and spread 1/2 cup of sauce evenly all over the pizza leaving a 1/2 inch gap of crust around the outside.
Next sprinkle the shredded mozzarella cheese all over the sauce and add the buffalo mozzarella followed up with the sliced portobello mushrooms.
Place a large piece of heavy duty aluminum foil on the grill dusted with cornmeal and add the pizza and cook for 10 minutes while continuing to move around so that the crust does not burn.
Once it's finished top off with arugula, prosciutto and basil. Slice before serving.