Prep: 10 minutes
Grill: 12 minutes • Serves: 4
Yellow cornmeal for sprinkling
All-purpose flour for dusting
1 garlic clove, minced
1-1/2 tablespoons olive oil
2 cups shredded mozzarella cheese (8 ounces)
3 ounces thinly sliced capicola or prosciutto, torn into small pieces
1/2 cup packed arugula leaves
Italian salad dressing (optional)
1.Prepare outdoor grill for indirect grilling over medium heat (about 400°). Sprinkle bottom of rimmed baking pan with cornmeal. Lightly dust work surface with flour; place dough on prepared surface. With rolling pin, roll dough to 12-inch round; carefully transfer onto pan over cornmeal. With fork, poke dough several times to vent; slide dough onto center of hot grill rack. Cover and cook 8 minutes or until bottom of crust is browned, rotating once halfway through cooking; transfer crust back to baking pan.
2.In small bowl, stir garlic and oil. Leaving 1-inch border, with back of spoon, evenly spread garlic mixture over crust; evenly sprinkle with cheese and capicola. Slide pizza onto hot grill rack. Cover and cook 4 minutes or just until edges of pizza are golden brown and cheese melts, moving crust if necessary to prevent crust from burning. Transfer pizza to cutting board.
3.Evenly sprinkle pizza with arugula and drizzle with dressing, if using. Cut into 8 slices to serve.
Approximate nutritional values per serving (2 slices):
405 Calories, 21g Fat (10g Saturated), 59mg Cholesterol,
893mg Sodium, 30g Carbohydrates, 1g Fiber, 23g Protein