Name: Foil-Packet French Bread Pizzas
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
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

Directions

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.