Grilled Pizzettas with Parmigiano, Prosciutto and Arugula and with Taleggio and Puttanesca

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I wish there was a place for comments that have nothing to do with the recipe.
I agree with almost everyone. Anne is a great chef, a great teacher, and genuine person.

FN is more interested in selling its magazine/cooking products/chef cookbooks than producing DECENT shows. I agree I don't care about some diner somewhere over the rainbow. I'm tired of degrading/stupid competitions with oddball ingredients such as Chopped or cake competitions with hardas? judges.

I'm also tired of tex/mex all over the place.

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We really enjoyed this. The pizza was super easy to make. I did not use any of the toppings on the recipe card. We just topped it with whatever each person enjoyed. The kids topped their own pizza and enjoyed helping. Cheese, pepperoni, and sauce for the kids. Goat cheese, spinach, red onions, and black olives for the grown ups. You will never want to buy chain pizza again.

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I am a big Anne FAN! I have made many of her recipes and haven't been disappointed. I almost didn't make these pizzas because of the amount of steps and ingredients that go into it. It is not necessary to incorporate everything in the recipe to make these pizzas wonderful. I left out the capers... thought I had them in the fridge? I made the chili oil but I didn't feel that it needed it.. extra crushed red pepper would suffice, in the interest of time. My favorite deli was out of prosciutto?? I substituted Boars Head rosemary ham sliced super thin. With all of these alterations (NOT BY CHOICE and these little round miracles were delicious! It was my first experience with tallegio chese,,,, expensive but good! I used mozzarella for my daughter's pizza.

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Hi SE. Of course you can use your grill pan. That is the best thing ever made for grilling, especially when in doors. I use it for EVERYTHING. There is nothing better. Good Luck.

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ONCE AGAIN ANN DELIVERS. WHAT AN EXCELLENT CHEF AND SHOW. ALWAYS LEARN A NEW RECIPE, NEW TECHNIQUE AND NO ONE CAN EQUAL HER ABSOLUTE DEDICATION AND SHEER JOY CONCERNING FOOD. A FINE TEACHER THAT GETS YOU EXCITED ABOUT THE KITCHEN ARTS.
THE PIZZA IS EASY AND GRILLING THE DOUGH BEFORE HAND ALLOWS TIME TO PREP THE TOPPINGS. NOTHING LIKE KNEADING DOUGH TO MAKE YOU FEEL GOOD!

AGREE WITH BEN, BRENDA, KAT, BRIGETTE, ANGELA AND DIANE - WHO I ASSUME ARE ALL SERIOUS COOKS- AND ENJOY A SHOW THAT IS ABOUT "FOOD" AND NOT THE SILLINESS THAT PERVADES SO MANY OF THE OTHER SHOWS. THE RECENT RASH OF SHOWS THAT SHOW PEOPLE EATING - EITHER AT DINERS OR GOING ON AND ON ABOUT THE 'BEST' THING THEY EVER ATE - IS MORE THAN BORING. HOW MANY SUPERLATIVES CAN SOMEONE USE! TO DESCRIBE SOMETHING THAT THE VIEWER CANNOT TASTE, LET ALONE MAKE.
OH WELL, AT LEAST WE HAVE ANN.

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The prosciutto, arugula and parmigiano pizza is PERFECT. The dough is tasty and easy to make. You will not want to order pizza ever again after tasting this recipe.

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I agree with the other comments that Anne is entertaining and I always learn some new trick or fact when I watch her shows. I wish she was on more! I have made pizza before but always in a mixer. This recipe was so easy, less to clean and delicious. We grilled the pizza outside because we love using the grill and it was so good. This recipe will be going into my rotation!

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I made it the same day I saw the show. Anne inspires you to try her recipes.The food network needs more shows like this. I don't want to learn how to cook from the home cook I want to learn from a chef.

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For anyone who made this recipe, I assume you poured the oil into some kind of bottle or container. Did you remove the peppers from the oil first, or did you leave them in there? How long will the oil keep? Should it be refrigerated? Thanks in advance.

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This pizza was awesome. I wouldn't change a thing.