Ingredients
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5 tbsp olive oil, divided, plus more for greasing
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1 (16 oz) pkg whole-wheat pizza dough, room temperature
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1 tbsp red wine vinegar
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1/2 (5 oz) pkg Nature's Promise® Baby Spinach and Arugula
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1/2 (4 oz) pkg sliced prosciutto
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Shaved Parmesan cheese, to garnish
Steps
1
Set grill to medium-high. Lightly grease the grates with oil. On a floured surface, roll out the dough to ¼-inch-thick rectangle. Brush 1 tbsp olive oil on each side of dough. Season with salt.
2
Grill dough 1 min., until starting to puff. Flip and cook 1–2 min. more, until cooked through. Place crust on parchment-lined baking sheet.
3
In a medium bowl, whisk together the vinegar and remaining 3 tbsp oil. Season with salt and pepper. To bowl, add the spinach and arugula mix and toss to coat. Arrange salad on top of pizza crust. Drape the prosciutto over top, tearing prosciutto into smaller pieces if desired. Garnish with the Parmesan, if desired. Slice and serve.
