Tuesday, August 9, 2011

Pesto, Prosciutto, and Ricotta Grilled Pizza

I ate a similar pizza to this in a restaurant and what made it so delicious was the crispy crust and the soft ricotta cheese.  To get a crispy texture, grilling your pizza is the best way to go (unless you have a huge wood fired pizza oven in your house).  Enjoy!

1 cup basil pesto sauce (For my recipe go here)
1 pizza dough, split into two (homemade or store bought)
4 slices of prosciutto de parma
2 cups whole milk ricotta cheese
2 tablespoons olive oil

Preheat grill or oven to 400 degrees.

On a floured surface, roll out half of the pizza dough until it is 1/8 inch thick.  Do the same with the other half of the dough.  Oil the dough with 1 tablespoon of olive oil on each and spread evenly with a pastry brush. 

Toss the dough, oiled side down, onto the grill. Now you can slice the the prosciutto into small pieces. Close the grill and allow to cook for 5-6 minutes.  Dough should be crusty and golden brown on the first side.  Flip the crusts over.  Spread the pesto on each of the doughs into a very thin layer.  Then using a tablespoon, scoop spoon fulls of the ricotta cheese on the pesto layer.  Then sprinkle with the proscuitto and top with a little pepper.  Don't add salt, the proscuitto is salty enough.  Close the grill and cook for another 5 minutes or until cheese begins to melt.  Enjoy.

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