Pizza de Parma

Because 45er asked for it...

This is my wife's favorite pizza. It is a blatant attempt at recreating a great pizza from a local restaurant/ Italian Market called Mandola's Italian Market.

First off, you need a dough. I am still in the experementation phase for pizza dough, and have not settled on a recipe yet. So feel free to use your own, or even a pre-made dough. I won't judge.
Here is Alton Brown's thin crust recipe. I have never had a 'bad ' recipe from Alton, so I trust that it will turn out OK.

Once you have a thin crust dough, get it as flat as you can. Throw some corn meal on your peel, and lay the pizza 'skin' on the corn meal. (If you don't have a Peel, get one. They are pretty cheap if you shop at restaurant supply places) Lightly oil the top of the skin with good olive oil, and then cover the skin with slices of provalone and fresh mozzarella . Slide it onto your pizza stone on the grill (or in the oven... or if you have $8000 plus shipping: one of these puppies ). Cook the pizza till it's 'done'

Not done yet...

As soon as you pull it from the oven, top with prosciutto, arugula, drizzle with a lemon vinaigrette, and shave some Parmesan cheese on top.
Slice and eat.

Takes some time, but it is totally worth the effort.