By Amy Gauthier

Amy Gauthier is a mom, working and living in Albert Lea. She has lived in the city for two years and earlier this year became executive director of the Freeborn County Historical Museum.

When I think of summer cooking, I think fresh, light and flavorful. I grill almost every night! While that is delightful and delicious, it can also present a challenge (“Grilled chicken again, Mom?”). I am always looking for new dishes to create and grill, and I was delighted to find this recipe for Grilled Prosciutto and Arugula Pizza.

My favorite thing about this dish is the crust, which is packed with the flavor of fresh herbs and garlic (always garlic!). Cooking it on the grill gave the crust a distinct crunch and, of course, added the smoke element we strive for in outdoor cooking. That, combined with the salt of the prosciutto, the richness of the cheese and the tangy, fresh greens — well, it’s safe to say we were in pizza heaven that night!

I can’t wait to try making this pizza a million different ways. Have fun, get creative and enjoy!

Grilled Prosciutto and Arugula Pizza

Ingredients

• 10 ounces bread flour (about 2 cups plus 2 tablespoons)

• 1 cup warm water (100° to 110°), divided

• 1 teaspoon chopped fresh thyme

• 1 teaspoon chopped fresh oregano

• 1 garlic clove, crushed

• 1 package dry yeast (about 2 1/4 teaspoons)

• 1/8 teaspoon kosher salt

• Cooking spray

• 2 teaspoons cornmeal

• 1 1/4 cups (5 ounces) shredded fontina cheese

• 4 ounces thinly sliced prosciutto

• 1 teaspoon cracked black pepper

• 1 tablespoon extra-virgin olive oil

• 1 teaspoon lemon juice

• 3 cups packed baby arugula

• 4 lemon wedges

Directions

1. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Combine flour, 3/4 cup warm water, thyme, oregano and garlic in the bowl of a stand mixer with dough hook attached; mix until combined. Cover and let stand for 20 minutes.

2. Dissolve yeast in the remaining 1/4 cup warm water in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture and salt to flour mixture; beat at low speed 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover dough with plastic wrap coated with cooking spray. Refrigerate 24 hours.

3. Remove the dough from refrigerator. Let stand, covered, for 1 hour or until the dough comes to room temperature. Punch dough down. Divide dough into 4 equal portions. Press each portion into a 7-inch circle on a baking sheet sprinkled with cornmeal. Cover loosely with plastic wrap.

4. Preheat grill to medium-high heat.

5. Place pizza dough rounds, cornmeal side up, on grill rack coated with cooking spray and grill for 3 minutes or until blistered. Turn dough over; grill for 3 minutes. Remove from grill.

6. Sprinkle about 5 tablespoons of fontina over each pizza. Top evenly with prosciutto and pepper. Combine oil and lemon juice in a bowl; add arugula, and toss gently. Divide arugula mixture evenly among pizzas. Serve immediately with lemon wedges.

*Recipe from myrecipes.com