Grilled Mushroom, Chevre and Prosciutto Pizza with Garlic White Sauce
By The Modern Proper
Grilled Mushroom, Chevre and Prosciutto Pizza with Garlic White Sauce
By The Modern Proper
- 2 Tbsp butter
- 2 Tbsp flour
- 3 garlic cloves, minced
- ¾ tsp pepper
- ¾ tsp salt
- 1 cup milk
- ¼ cup chèvre cheese
- 1 store-bought pizza dough
- 4 oz. prosciutto
- 4–6 oz. mushrooms, light sautéed
- 1 cup fresh arugula
In a saucepan, melt butter over medium-low heat. Sprinkle flour over melted butter and stir until the two are completely mixed together. Slowly add in milk, whisking to combine butter mixture. Add in garlic, salt and pepper and continue stirring over medium-low heat until sauce thickens enough to coat the back of a spoon. Stir in cheese and remove from heat.
Preheat grill on high until about 500°F.
Using your hands, stretch out dough on a floured surface until ¼" thin. Using a rolling pin, gently roll the dough around the pin. Next roll the dough back out directly on the grill. Close lid and allow to cook for 3–4 minutes. Dough will be puffed up, lightly cooked, easy to remove and show some grill marks on the bottom. If this is not achieved, cook for another minute.
Lay the lightly cooked dough grilled side up on a prep surface. Build your pizza starting with the garlic cream sauce and topping it with the chevre, mushrooms and prosciutto. Transfer pizza back to grill and allow to cook for 5 more minutes, or until cheese is melted and bottom is crispy.
Top pizza with fresh arugula and serve warm
Preheat grill on high until about 500°F.
Using your hands, stretch out dough on a floured surface until ¼" thin. Using a rolling pin, gently roll the dough around the pin. Next roll the dough back out directly on the grill. Close lid and allow to cook for 3–4 minutes. Dough will be puffed up, lightly cooked, easy to remove and show some grill marks on the bottom. If this is not achieved, cook for another minute.
Lay the lightly cooked dough grilled side up on a prep surface. Build your pizza starting with the garlic cream sauce and topping it with the chevre, mushrooms and prosciutto. Transfer pizza back to grill and allow to cook for 5 more minutes, or until cheese is melted and bottom is crispy.
Top pizza with fresh arugula and serve warm