Italian is one of my favorite types of food, pizza being at the top of the list. This is probably why I loved Italy when I visited Europe! Unfortunately the history of hte pizza doesn’t have thorough documentation, but the original pizza might have come from focaccia, a flatbread that was well-known amongst the Romans.
In my opinion, us Americans may have forgotten what a traditional Italian pizza is and should be. Being a Texan, I am very familiar with the saying, “everything is bigger in Texas”. Sometimes bigger isn’t exactly better… maybe less is actually more!
The fresher the better! I like to use the traditional ingredients in my recipes because they have the most flavor and will make a meal that is beyond satisfying. Rather than shredded mozzarella cheese, I like to use the full cheese ball and cut it into chunks, just like they do it in Europe! Don’t even get me started on prosciutto, it’s one of my favorite meats ever. You don’t need much because these thin slices of salty meat carry amazing flavor. I also loved adding some sautéed crimini mushrooms to add a little body since it is a thin crust pizza!
I love putting arugula on the pizza right after it comes off the grill because it creates body, freshness, and adds to the presentation of the pizza. I always try to be health-conscious with my recipes, and I understand that people love olive oil on top of their pizzas. I decided to drizzled olive oil on the arugula to still add the olive oil flavor but in a lighter manner. It also helped to tame the roughage a bit, allowing the arugula to stay in place a little better.
This recipe is closer to a traditional Italian style pizza, but I wanted to have some fun with the cooking process so I decided to grill it. You always want to grill the pizza dough for a few minutes before the create a crispy, stable crust to hold the ingredients.
I flipped the pizza upside-down and added my pizza sauce, sautéed crimini mushrooms, and mozzarella chunks and threw it back on the grill.
Once your mozzarella has melted, it’s ready to be removed from the grill and topped with your olive oil coated arugula and prosciutto pieces.
The result was awesome, even Spooky the cat was curious to see what I had whipped up. He probably smelled the salty prosciutto!
This recipe is simple, fun, and will surely impress. This recipe serves 2-3!
-Trader Joe’s pre-made pizza dough
-mozzarella cheese ball
-fresh basil leaves
Heat a little olive oil in a pan and slice about 8 crimini mushrooms. Sauté mushrooms on medium/low heat for about ten minutes or until tender and small. remove from pan into a bowl and set aside. Take some flour and spread it across a clean countertop. Use about half the package of Trader Joe’s pre-made pizza dough and roll it flat (about 1/5-1/6 inch thick, no thinner). Take a fork and poke holes all over the dough to reduce bubbles from forming with cooking. Start you grill and wait till it reaches about 450 degrees. Spray the grill with pam and gently slide the pizza dough (only, without ingredients) onto the grill with a pizza paddle. Close the lid and cook for about 3 minutes, or until slightly firm.
Remove from firmed pizza crust from the grill and place it upside-down on the countertop. Top with pizza sauce, mozzarella cheese cubes, and sautéed crimini mushrooms. In a large mixing bowl, drizzle olive oil over two large handfuls of arugula and mix until they are evenly and fully coated. Take about 5 slice of prosciutto and pull apart into smaller pieces.
Take pizza out to the grill and cook for about 7 more minutes, or until cheese is melted, then quickly remove it from the heat. Place pizza on a cutting board and top with oil coated arugula and prosciutto pieces.
Cut with a pizza cutter, serve, and enjoy!