Pull your dough out of the refrigerator about an hour before you are ready to start cooking in order for it to come back to room temperature.
Place baking stone in the center of the oven or grill and preheat to 500 degrees…or as hot as you can get your grill to go!
Place dough on a floured work surface and stretch into a 10 to 12-inch circle. Place dough circle on a sheet of parchment paper or a pizza peel sprinkled with corn meal.
Spread the pizza sauce on top of the dough with a large spoon leaving a clean edge around the perimeter.
Sprinkle the grated mozzarella over the sauce, again leaving a clean edge.
Place the thinly sliced prosciutto on top of the cheese.
Carefully slide the pizza {and the parchment paper if using} onto the preheated pizza stone.
Bake until the cheese is melted and bubbly, and the crust is golden brown, about 6 to 8 minutes. Turn you pizza 180 degrees halfway through baking.
Remove from the oven/grill with a pizza peel or an upside down baking sheet.
Sprinkle a handful of arugula over the top, drizzle with olive oil, and top with shaved Parmesan cheese and ground black pepper.
Slice and serve.
Notes
Cornmeal used to keep your pizza from sticking WILL burn, that’s just a fact.
I normally use parchment paper, but the heat of the grill is too high and it burns up.
One pound of dough will make 4-small pizzas or 2-larger pizzas. Divide ingredients evenly between the pizzas.