Directions1. Wash hands with soap and water.
2. Pizza Dough: In the bowl of a food processor with metal blade, combine the flour, yeast, and salt. Combine the water and olive oil in a liquid measuring cup. With the processor running, add the liquid in a thin stream. Process until the dough is smooth and elastic, about 90 seconds. Then knead the dough by hand for a few turns. Place the dough in a lightly oiled bowl and let rise at room temperature for about 1.5 hours, until doubled in bulk. Divide the dough into two pieces. Shape each piece into a ball and place onto a lightly floured, parchment-lined baking sheet. Cover with plastic that has been lightly sprayed with olive oil spray. Refrigerate for 4-12 hours.
3. Pre-heat grill. Roll out the dough on a lightly floured surface to desired thickness, recommended 8-12-inch diameter for grilling. Spray with Bertolli Extra Light Tasting Olive Oil on both sides and place the dough on the grill. Cook 2 minutes per side or until the dough is cooked through and you have reached desired char. Remove and set aside.
4. While crust is still warm, top with arugula, prosciutto, and Grana Padano cheese. Drizzle with Bertolli Extra Virgin Olive Oil and sprinkle with cracked pepper and sea salt.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!