Emeril's Grilled Pizzas with Prosciutto, Pesto, and Taleggio Cheese

Ingredients

Cooking Directions

Preheat a grill to medium, and lightly oil the grate with the olive oil.

Dust a clean work surface with the flour, and divide the dough in half. Roll each portion of dough

out to form a 12-inch round. Transfer one of the dough rounds to a pizza peel, or the back of a large

baking sheet, coated with cornmeal. Slide the dough onto the hot grill and cook, without turning, until it

is well marked and cooked on one side, about 3 minutes. Turn the dough over and quickly spread half of

the pesto over the dough in a thin, even layer. Lay half of the prosciutto slices over the pesto, and then

sprinkle half of the cheese evenly over the prosciutto. Continue to cook, rotating the dough every 30 seconds or so, until the cheese is melted and the bottom of the crust is well marked and cooked through, 3 to 4 minutes.

Repeat with the remaining dough, pesto, prosciutto, and cheese.

Cut each pizza into 6 slices and serve immediately.

For the pizza dough:

Combine the yeast, water, and sugar in a large bowl, and stir well to combine. Set aside until

foamy, about 5 minutes.

Add the salt, olive oil, and 11 /2 cups of the flour to the yeast mixture, and mix well to thoroughly

combine. Add 1 cup of the remaining flour and mix well with your hands, working to incorporate the

flour little by little. The dough should be slightly sticky to the touch. Transfer the dough to a lightly

floured work surface and knead it for at least 5 and up to 7 minutes, adding more flour as needed to

form a smooth and elastic dough that is not sticky.

Lightly oil a 2- or 3-quart bowl, place the dough in it, and turn it to coat it with oil. Cover the bowl

with a damp towel and let the dough rise in a warm place until doubled in size, usually at least 1 hour.

Two 12-inch pizzas, 4 to 6 servings

This recipe was styled by chef Karen Pickus for Good Morning America.

Recipe courtesy Emeril Lagasse, from Emeril at the Grill: A Cookbook for all Seasons, HarperCollins Publisher, New York, 2009, copyright MSLO, Inc., all rights reserved