| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 clove garlic, grated
- 6 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 loaf soft French or Italian bread (14 to 18 inches long), split lengthwise, then halved crosswise
- 1 cup shredded whole-milk mozzarella cheese
- 1 cup whole-milk ricotta cheese
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Kosher salt
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 4 cups baby arugula
- 1/2 cup marinated artichoke hearts, drained and chopped
- 2 ounces thinly sliced prosciutto, torn
Instructions
- Preheat a grill to medium. Stir together the grated garlic and olive oil in a small bowl, then brush on the cut side of the bread pieces. Top with the mozzarella, then the ricotta (about 4 small dollops per piece of bread). Sprinkle with the oregano, red pepper flakes and a pinch of salt. Scatter the chopped sun-dried tomatoes on top.
- Place each piece of bread on an 18-inch-long sheet of heavy-duty foil. Bring the two short ends of the foil together and fold twice; fold in the sides to seal.
- Grill the foil packets, covered, until the bottom of the bread is toasted and the cheese is melted, 8 to 10 minutes.
- Meanwhile, toss the arugula, artichokes and a pinch of salt in a bowl. Carefully open the foil packets and top the pizzas with the prosciutto and arugula salad; drizzle with olive oil.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 805 |
| Total Fat | 54 g |
| Saturated Fat | 19 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 34 g |
| Cholesterol | 99 mg |
| Sodium | 1544 mg |
Reviews
Cheese pulling, tasty easiness!! Even worked with gluten free French bread. Separately, the ingredients are delicious- together, incredible!!