Loaded with ham, mushrooms and fresh arugula, store-bought dough makes this grilled pizza quick and easy.
1 pound pizza dough, homemade or store-bought
Flour, for rolling out pizza dough
Olive oil, for brushing pizza dough
12 ounces smoked gouda or provolone, thinly sliced or grated
4 to 6 thin slices ham
1 large or 2 small portobello mushrooms, grilled and sliced
Salt and freshly ground pepper, to taste
About 2 tbsp. Dijon mustard
¼ cup chopped fresh basil
Hot pepper oil (optional)
2 handfuls baby arugula, to finish
Preheat grill to high and brush with oil.
Divide dough in half to make 2 pizzas.
Dust work surface with flour. Roll out into piece of dough into a rustic oval shape, about ¼-inch thick.
Brush dough with olive oil and place on grill. Cover. Cook until dough is grill marked on the bottom, about 2 to 3 minutes. Flip the pizza dough. Brush with Dijon mustard. Sprinkle with herbs. Add cheese, ham and grilled mushrooms. Season each pizza with salt and pepper. Cover. Cook until pizza dough is crispy and golden and cheese melts.
Finish pizzas with a drizzle of hot pepper oil and sprinkle with baby arugula. Serve hot off the grill or at room temperature.
Yield: 6 to 8 servings.