Time: 10 min.
Complexity: easily
Servings: 4

Make this quick and beautiful pizza using store-bought dough. It'll save you time and make the process truly enjoyable. It only takes a few minutes to grill the pizza crust, then all you have to do is top it with your toppings and eat! Serve it as an appetizer or as a main course with a plate of ripe sliced ​​tomatoes for a light summer lunch.

Ingredients:

• 1 lemon
• 220 g ricotta at room temperature
• 450 g frozen pizza dough, thawed
• Premium flour for working with dough
• 5 tablespoons extra-virgin olive oil, plus more for greasing the grill grate
• 170 g prosciutto
• 2 cups small arugula (about 60 g)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ricotta cheese, yeast dough, lemon, arugula, prosciutto, dry-cured ham

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Preparation:

Step 1
• Preheat the grill to medium-high heat. Line a baking sheet with parchment paper.
Step 2
• Finely grate the lemon zest, cut the lemon in half, and set aside. Combine the ricotta, lemon zest, 1/4 teaspoon of salt, and a few grinds of black pepper. Set aside.
Step 3
• Divide the pizza dough into 2 pieces and roll into balls. Flour a clean, flat work surface and roll each ball into an oval approximately 35 cm long, 15-17 cm wide, and 0.3-0.5 cm thick. Transfer the dough to the prepared baking sheet. Brush both sides of each pizza crust with olive oil, about 1 tablespoon per crust, and sprinkle lightly with salt.
Step 4
• Lightly brush the grill grate with olive oil. Grill the pizza crusts until they begin to puff up and have crisp grill marks, about 1 minute. Flip and grill until cooked through, another 1-2 minutes. Discard the parchment paper and transfer the crusts to a baking sheet.
Step 5
• Immediately spread prosciutto evenly over each pizza crust. Spoon ricotta over the prosciutto. Toss the arugula in a bowl with the remaining 1 tablespoon olive oil and the juice of one lemon half (reserve the other half for another use). Season with salt and pepper to taste. Arrange the arugula on the pizzas and serve.

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