Ingredients: 8 oz of pizza dough at room tem- perature, 2 Tbs olive oil, 1/2 cup chopped or grated mozzarella, 1/2 cup grated Asiago cheese, 1/2 cup cottage chese, 1 cup fresh arrugola, 4 oz thin sliced prosciutto. Salt and pepper to taste.
Procedure: Buy or prepare the dough (see here), and roll it on a cornmeal sprinkled surface to approx 12” round and sprinkle it with some olive oil. Preheat the oven with the GFB inside to 450F, place the rolled dough on the GFB and grill it, following the instruction on the web site, for 5’/6’. Take the crust out using tongs and flip it. Place mozzarella, Asiago, cottage cheese and back on the GFB in the oven for 8’/10’. Take it out, add the arrugola, drizzle some olive oil and add the prosciutto.
