The recipe for pizza toppings appears in the Findlay Market Cookbook by Bryn Mooth
makes 3–4 individual pizzas
1 cup warm water
1/2 pkg. active dry yeast
2 tsp. sugar
2 Tbsp. extra-virgin olive oil
2 cups bread flour, plus more for work surface
1 Tbsp. whole wheat flour (optional)
11/4 tsp. salt
4½ cups grated Fontina
½ cup grated Parmesan (optional)
12–15 thin slices prosciutto
Coarsely ground pepper
4–6 handfuls baby arugula
Mt. Kofinas citrus-infused extra-virgin olive oil
Combine water, yeast, and sugar in a measuring cup. Allow to sit until the mixture becomes bubbly or foamy as the yeast activates. Add olive oil, bread flour, whole wheat flour, and salt to a stand mixer or food processor bowl and combine. Continue to combine and slowly add the yeast mixture. After a dough ball forms, turn it out onto a floured surface and use your hands to form a round. (If dough is gluey and sticks all over your hands, knead by hand and add flour 1 tablespoon at a time until dough is elastic and moderately sticky, but not staying on your hands.)
Place dough ball in an oiled, large bowl and let rise 1 hour until doubled. Once doubled punch it down, turn out onto a floured surface, and divide into thirds or fourths (thirds make bigger pizzas, but smaller pizzas are easier to control on the grill). Rest dough for 15 minutes. Roll each ball into a 1/8-inch thin round (or as round as you can get). Stack the rounds between layers of parchment paper and rest for 15 minutes while you get toppings ready. Preheat grill to medium on one side and low on the other.
Get all the toppings staged beside the grill before cooking your pizzas. When all toppings are ready, carefully place your first dough round on the grill (this is much easier with a pizza peel—a paddle-like utensil that can move entire pizzas). Allow round to cook until dough begins to bubble and underside browns lightly. Pop any bubbles, flip, and move to the cooler side of the grill to add toppings. Add cheese and prosciutto and grill on low until the cheese is melted. Remove from grill; before serving, top each pizza with a pile of arugula, a generous grind of pepper, and a drizzle of citrus olive oil. Repeat with remaining rounds. Grilled pizza is fun for a relaxed dinner party—eat the pizzas one by one, as they are removed from the grill and finished.
Bryn’s long career in publishing took a left turn sometime around 2010, when she discovered the joy of food writing. Since then, she’s found professional nirvana as the editor of Edible Ohio Valley, author of The Findlay Market Cookbook, and occasional instructor at The Cooking School at Jungle Jim’s. Find her seasonal recipes at writes4food.com.