Prosciutto and mozzarella pizza, hot off the grill Recipe

Name: Prosciutto and mozzarella pizza, hot off the grill
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 pizzas (32 pieces)
Ingredients: 90 mL (6 tbsp.) olive oil; 15 mL (1 tbsp.) lemon juice; To taste, salt; and pepper; 4 Pizzédélic thin pizza crusts; 250 g (½ lb) fresh mozzarella Saputo Mozzarina Mediterraneo, thinly sliced; 125 g (¼ lb.) prosciutto; 250 mL (1 cup) flat-leaf parsley; 125 mL (½ cup) coarsely chopped fresh basil; 30 mL (2 tbsp.) thyme leaves; 15 mL (1 tbsp.) lemon zest (about 1 lemon), optional

Ingredients

90 mL (6 tbsp.) olive oil
15 mL (1 tbsp.) lemon juice
To taste, salt
and pepper
4 Pizzédélic thin pizza crusts
250 g (½ lb) fresh mozzarella Saputo Mozzarina Mediterraneo, thinly sliced
125 g (¼ lb.) prosciutto
250 mL (1 cup) flat-leaf parsley
125 mL (½ cup) coarsely chopped fresh basil
30 mL (2 tbsp.) thyme leaves
15 mL (1 tbsp.) lemon zest (about 1 lemon), optional

PREP TIME 20m	COOK TIME 5m	TOTAL TIME 25m
YIELD 4 pizzas (32 pieces)

Instructions

Preheat the barbecue to medium-high.
Mix the olive oil, lemon juice, salt, and pepper together in a bowl.
Brush the lemon oil onto one side of the pizza crusts.
Place two crusts oiled-side-down on the grill and then brush other sides with oil.
Leave crusts on grill about one minute or until grill marks show on the crust.
Turn the crust over and top each one with a few slices of fresh mozzarella.
Grill 2 or 3 minutes or until mozzarella starts to melt.
Repeat the same steps with the other two pizza crusts.
Remove crusts from the grill and top with prosciutto.
Mix herbs with remaining lemon oil.
Garnish pizzas with herb oil and lemon zest.
Cut each pizza into 8 pieces to serve with cocktails.