Grilled Fresh Herb Pizza with Fontina and Prosciutto
Start charcoal fire or preheat gas grill to medium-high heat. Combine 2 cups flour, undissolved yeast, 2 tablespoons fresh herbs, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 5 minutes. (If not using Pizza Yeast, allow dough to rest 10 minutes.)
Ingredients
Crust:
- 3-1/2 to 4 cups all-purpose flour
- 1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Yeast OR Fleischmann's® Quick Rise Yeast
- About 1/4 cup chopped fresh herbs, divided (See Recipe Note)
- 1 tablespoon sugar
- 1-1/2 teaspoons salt
- 1-1/3 cups very warm water (120° to 130°F)*
- 1/3 cup Mazola® RightBlend® Oil
- Additional flour for rolling
- 3 tablespoons Mazola® RightBlend® Oil
- 2 cloves garlic, finely minced
- 8 ounces (2 cups) shredded fontina cheese
- 3 ounces prosciutto, cut into thin strips
Method
Start charcoal fire or preheat gas grill to medium-high heat.
Combine 2 cups flour, undissolved yeast, 2 tablespoons fresh herbs, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 5 minutes. (If not using Pizza Yeast, allow dough to rest 10 minutes.)
Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
Combine 3 tablespoons oil, 1 to 2 tablespoons fresh herbs and garlic in a small bowl. Lightly brush over the grilled side of each pizza crust. Top each pizza with equal amounts of fontina cheese and prosciutto.
Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately, sprinkle with additional fresh herbs if desired.
Recipe Note: Any combination of fresh herbs will work - basil, parsley, thyme, etc. If using oregano and rosemary, combine with milder flavored herbs such as parsley or basil.
