Ingredients

• 14 ounces/400 g pizza dough, recipe follows or prepared pizza dough
• Small bunch rucola (arugula or rocket)
• 1 lemon, halved
• 3 tablespoons/45 ml extra-virgin olive oil
• Salt
• 4 to 5 thinly sliced prosciutto
• Parmigiano cheese shavings, as much as you want
• 2 cups/500 ml lukewarm water
• 1 cube or 2 tablespoons/30 ml fresh yeast
• 4 cups/1 L all-purpose flour
• 2 tablespoons/30 ml extra-virgin olive oil
• 1 teaspoon/5 ml salt

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Instructions

1. Heat a barbecue or grill.
2. Stretch the dough. Place the dough on the hot barbecue. Allow to cook for approximately 4 to 5 minutes on each side or until brown on both sides.
3. In a bowl add the rucola and season with freshly-squeezed lemon juice, olive oil, and salt. Mix together.
4. Lay the dough flat on a plate and layer with prosciutto, rucola, and Parmigiano cheese. Fold the foccacia and serve like a sandwich
5. Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands.
6. Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.
7. Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size.