Grilled Pizza with Prosciutto, Arugula, and Lemon

Ingredients

• 3 cups baby arugula packed
• 10 ounce bread flour ( 2 cups plus 2 tablespoons)
• 2 teaspoons cornmeal 
• 2.3 teaspoons yeast dry
• 5 ounces fontina shredded
• 1 teaspoon thyme leaves fresh chopped
• 1  garlic clove crushed
• 0.1 teaspoon kosher salt 
• 1 teaspoon juice of lemon 
• 4  lemon wedges 
• 1 tablespoon olive oil extra-virgin
• 1 teaspoon oregano fresh chopped
• 1 teaspoon cracked pepper black
• 4 ounces pancetta thinly sliced
• 1 cup warm water divided (100° to 110°)

Equipment

• bowl
• baking sheet
• knife
• plastic wrap
• grill
• stand mixer
• measuring cup

Directions

1. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife.
2. Combine flour, 3/4 cup warm water, thyme, oregano, and garlic in the bowl of a stand mixer with dough hook attached; mix until combined. Cover and let stand for 20 minutes.
3. Dissolve yeast in the remaining 1/4 cup warm water in a small bowl; let stand 5 minutes or until bubbly.
4. Add yeast mixture and salt to flour mixture; beat at low speed 5 minutes or until a soft dough forms.
5. Place dough in a large bowl coated with cooking spray; cover dough with plastic wrap coated with cooking spray. Refrigerate 24 hours.
6. Remove the dough from refrigerator.
7. Let stand, covered, for 1 hour or until the dough comes to room temperature. Punch dough down. Divide dough into 4 equal portions. Press each portion into a 7-inch circle on a baking sheet sprinkled with cornmeal. Cover loosely with plastic wrap.
8. Preheat grill to medium-high heat.
9. Place pizza dough rounds, cornmeal side up, on grill rack coated with cooking spray, and grill for 3 minutes or until blistered. Turn dough over; grill for 3 minutes.
10. Remove from grill.
11. Sprinkle about 5 tablespoons fontina over each pizza. Top evenly with prosciutto and pepper.
12. Combine oil and lemon juice in a bowl; add arugula, and toss gently. Divide arugula mixture evenly among pizzas.
13. Serve immediately with lemon wedges.