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Grilled Fresh Herb Pizza with Fontina and Prosciutto
A perfect appetizer with a glass of white wine.
8 (8-inch) pizzas
6 to 8 minutes
3-1/2 to 4 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Crust Yeast
OR Fleischmann's® RapidRise 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 olive oil, extra virgin
Additional flour for rolling
3 tablespoons olive oil, extra virgin
2 cloves garlic, finely minced
8 ounces (2 cups) shredded fontina cheese
3 ounces prosciutto, cut into thin strips
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.
*If you don't have a thermometer, water should feel very warm to the touch.
**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.
Make Ahead: Dough (but NOT individual crusts) may be made up to 24 hours in advance and stored covered in the refrigerator. Punch down and roll out just before grilling. OR, pizzas may be partially grilled ahead of serving. Here’s how: Grill one side of the pizza crust. Cool. Tightly wrap and refrigerate until serving time. Top pizzas with desired toppings (on grilled side) and finish grilling on preheated grill.
Dough sticking to grill? Make sure grill has been preheated and cleaned. To prevent sticking, drizzle oil over paper towel and carefully wipe over grates.