Grilled two cheese pizza with prosciutto, arugula, and lemon vinaigrette.

Grilled two cheese pizza with prosciutto, arugula, and lemon oil.  Now that’s a mouthful of tasty goodness.  Today was a lazy Sunday, and I didn’t feel like spending an entire afternoon cooking in the kitchen.  I needed to catch up on my “So You Think You Can Dance” shows!  It was four shows behind!

So luckily, we had all the ingredients for our favorite pizza, fired up the grill, and voila!  Dinner was ready in 15 minutes.  It was the perfect lazy meal.  In fact, do you know how lazy dinner really was?  We bought ready-made pizza crust (not dough, just crust) a few months ago and kept it on hand in the freezer for days like these.  And now I’m sitting on my couch, typing this post, and catching up on my DVR’ed shows.  Life is good :)

1 homemade or store bought pizza dough (or ready-made pizza crust)
8 ounces of smoked mozzarella, cut into 1/4 thick slices
4 cups arugula leaves, packed (it seems like a lot now, but it gets wilted down during the cooking process)
8 slices of prosciutto
1/3 cup goat cheese, crumbled
2 tablespoons lemon juice (about 1 lemon)
1/4 cup extra virgin olive oil
1 lemon

Preheat grill. Brush grates with vegetable or corn oil.

In a small bowl, whisk together the lemon juice and extra virgin olive oil. Place arugula leaves into a large bowl, and dress it with the lemon vinaigrette. Toss to mix well. Set aside. [I know it may seem like a lot of arugula at this point, but it will wilt down during the cooking process.]

Roll out pizza dough according to your recipe or store bought instructions. Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 or 3seconds), carefully place the pizza dough onto the grill. Grill for about two minutes on one side. The pizza dough will also immediately puff up. Flip the pizza dough onto the other side and grill for another two minutes. Remove from grill onto a cookie sheet with tongs. Close the lid of the grill to retain its heat. [If you are using a ready-made pizza crust, cook it for two minutes on each side to get the grill marks and flavor.]

Place slices of smoked mozzarella around top of the pizza crust. And then in this order, spread all of the arugula leaves around, layer with prosciutto slices, and top with crumbled goat cheese.

Place the cookie sheet onto the grill and close the lid. [This allows for the toppings to cook without burning the pizza crust.] Cook for about five minutes, or until the cheese has melted, the arugula has wilted, and the prosciutto has crisped up a little. Carefully remove the cookie sheet from the grill. Using tongs, slide pizza onto a cutting board. Squeeze some lemon juice over the pizza. Using a sharp knife or pizza slicer, slice the pizza and enjoy!

Roasted Asparagus Bundles Wrapped with Prosciutto

Do you ever stress out about what you’ll bring to a potluck-style dinner?  I know I shouldn’t, but I am one big stress ball.  I never know what to bring.  I know I want to bring something that I hope everyone will like.  But also because I want to wow them with flavors when the food hits their taste buds.  My partner thinks I’m silly for stressing out.  She always suggests that I bring something that I’ve made before at home that tasted good.  And I know I should do that also, but I’m too stubborn to listen.  So instead, I’ll spend hours upon hours looking for the right recipe.  And when I do happen to find the right recipe, I stress over whether or not the final product will be good enough for the potluck.  I always imagine the worst case scenario.  What if I goof up during the cooking process?  What if I didn’t get enough of this or that?  What if it comes out dry or ugly or both?  What if it’s too salty?  So I’ll remind myself to do a test run before the actual day.  But do I ever?  Nope.  I wait to the last minute and run out of time to do a test run so I get even more anxious.  Yes.  I know.  I’m crazy.

After perusing numerous recipes, I decided upon stuffed bell peppers.  Well, I didn’t actually end up making the stuffed bell peppers.  I talked myself out of it.  I just wasn’t feeling it.  I was in no mood to make a trek out to the grocery store.  I wanted to be lazy.  Besides, I was already feeling very accomplished after my three hour adventure in the kitchen baking mini german chocolate cakes.  So what did I end up doing?  My classic, go-to easy side dish… roasted asparagus bundles wrapped with prosciutto.  I still had to make a trip to the grocery store, but I was only in the kitchen for 20 minutes.  The irony… it was stress-free :)  I guess I should listen to my partner more often.

Roasted Asparagus Bundles Wrapped with Prosciutto

1 to 1.5 pound of asparagus (about 24 stalks), trimmed
Extra virgin olive oil
Salt and freshly ground black pepper
8 thin slices of prosciutto

Preheat oven to 400 degrees F.

Snap the dry, woody stems off each asparagus. Wrap a slice of prosciutto for every three asparagus stalks. I find it easiest to wrap the asparagus when the prosciutto is cold (i.e., removing the prosciutto from the refrigerator right as you are going to assemble the asparagus bundles). Place on a baking sheet. Drizzle with extra virgin olive oil, sprinkle with salt (just a little bit since the prosciutto is salty) and freshly ground black pepper. Roast until the asparagus is tender, about 10-15 minutes. The latter really depends on your own oven. Let it cool until it reaches room temperature, and serve with lemon wedges.

A couple of different spins on this recipe: 1) you could wrap the asparagus bundles with prosciutto after the asparagus has roasted; 2) shaved parmesan or grated parmesan onto the wrapped asparagus.

Serves: 8

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