Cherry-Prosciutto Grilled Pizzas

• Meat

  • 4 slices Prosciutto

• Produce

  • 2 cup Arugula
  • 1/4 cup Basil, fresh
  • 3 Scallions, cut into 1 1/2" pieces
  • 1 1/3 cup Sweet cherries, pitted and halved

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt
  • 1 lb Pizza dough, store-bought

• Oils & Vinegars

  • 2 tsp Champagne vinegar
  • 3 tbsp Olive oil, Extra Virgin

• Dairy

  • 6 oz Goat cheese, fresh

Found on countryliving.com

Ingredients

• 1 lb. store-bought pizza dough, at room temperature
• 3 tbsp. extra-virgin olive oil, divided, plus more for working dough and grill
• Kosher salt
• Freshly ground black pepper
• 3 scallions, cut into 1 1/2 pieces
• 6 oz. fresh goat cheese, crumbled (about 1 1/2 c.)
• 1 1/3 c. sweet cherries, pitted and halved
• 4 slices prosciutto, torn into strips
• 2 c. arugula
• 1/4 c. torn fresh basil
• 2 tsp. Champagne vinegar

Directions

• Heat grill to medium-high set up for indirect grilling.With oiled hands, stretch dough into four (6-x-8) ovals. Place on a baking sheet. Brush both sides of dough with 2 tablespoons oil, dividing evenly. Season with salt and pepper.Clean and oil grill grates. Place as many pieces of dough as will fit onto grates, over indirect heat. Grill, covered, until grill marks appear, 1 to 2 minutes.Turn dough and top with scallions, cheese, cherries, and prosciutto, dividing evenly. Grill, covered, until cheese melts and dough is cooked through, 3 to 5 minutes. Repeat with remaining dough and toppings, if necessary.Toss together arugula, basil, vinegar, and remaining 1 tablespoon oil. Season with salt and pepper.Top pizza with arugula mixture. Serve immediately.