Grilled Pizza with Prosciutto
Johanne Killeen and George Germon pioneered grilled pizzas at their Providence restaurant, Al Forno. The crust becomes wonderfully crisp and deliciously charred, almost as if it were baked in a wood-fired oven. The pizza dough recipe below is simple, with a rich wheat flavor, but store-bought pizza dough is a fine substitute; you'll need about 1 1/2 pounds. Make sure you have all the toppings assembled grillside before starting.