Recipe information
Yield
makes six 9-inch pizzas
Ingredients
Cornmeal Pizza Dough (page 209)
Extra-virgin olive oil
8 ounces soft goat cheese, crumbled
4 ounces prosciutto, cut into thin strips
2 large plums or apricots, pitted and cut into thin wedges
2 bunches arugula, trimmed
Coarse salt and freshly ground pepper
Preparation
Step 1
Heat a grill until medium-hot. Generously brush one side of the pizza dough with oil; grill, oiled side down, until the underside is golden brown and the top begins to bubble, 3 to 5 minutes. Quickly brush the top with oil; flip the crust. Top with some of the cheese, prosciutto, and plums. Grill until the toppings are hot and the crust is cooked through, 3 to 5 minutes more.
Step 2
Slide the pizza with a large spatula onto a cutting board. Drizzle the arugula with oil in a large bowl, and toss. Drizzle the pizza with oil; top with some of the arugula (or serve it on the side). Season with salt and pepper. Repeat to make more pizzas.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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