Gourmet Pizza with Prosciutto & Arugula
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Homemade or store bought pizza dough
Cornmeal for dusting
1½ cups (375 ml) marinara sauce
12 oz (340 g) thinly sliced mozzarella di bufala
1½ cups (375 ml) chopped baby arugula
1 cup (250 ml) chopped prosciutto
1 cup (250 ml) Parmigiano-Reggiano cheese
4 tsp (20 ml) white truffle oil
Set the EGG for indirect cooking at 600ºF/315ºC and preheat a Pizza/Baking Stone.
Place pizza dough on a dough rolling mat or a lightly floured surface and, using a rolling pin, roll the disk into a 14 in (35 cm) circle. Dust a Pizza Peel with cornmeal and place the dough disk on the peel. Gently shake the peel back and forth to make sure the dough does not stick.
Top the pizza with the sauce, mozzarella, arugula, and prosciutto. Slide the pizza onto the hot Pizza/Baking Stone and close he lid of the EGG. Cook until the edges are lightly browned and crisp.
Using the Pizza Peel, remove the pizza from the stone, sprinkle with the Parmigiano- Reggiano cheese and drizzle with truffle oil. Using a Pizza Cutter, cut the pizza into desired portions and serve immediately.