Grilled pizzetti

Ingredients:

For the test:

• 1.5 tsp dry yeast
• 1/2 teaspoon sugar
• 1/2 tsp salt
• 1.5 cups flour, plus a little extra for dusting
• 2 tbsp extra virgin olive oil, plus more for greasing

For the pizzetti with prosciutto and arugula:

• 5 - 6 Fresno chili peppers, coarsely chopped
• 1.5 cups extra virgin olive oil, plus more for greasing
• 225g Parmigiano Reggiano cheese, thinly sliced ​​with a vegetable peeler
• 110 g thinly sliced ​​prosciutto ham
• 6 eggs (optional)
• 2 cups young arugula

For the Pizzetti Putanesca:

• 2 plum tomatoes, diced
• 1/4 cup pitted Gaeta olives, sliced ​​into rounds
• 2 tbsp. capers, without liquid
• A pinch of dried red pepper flakes
• Coarse salt
• Extra virgin olive oil, for drizzling
• 220 gr. grated Taleggio cheese
• Crushed chives, for sprinkling

Preparation:

1. Prepare the dough: Pour 1/2 cup of warm (not hot) water into a small bowl or measuring cup. Add the yeast and sugar and stir with a fork. Let sit for 15 minutes. The surface of the water should begin to bubble and smell of yeast—that's what you want!
2. In a large bowl, combine the flour and salt. Make a well in the center and pour in the olive oil and yeast mixture.
3. Using a fork, gradually stir the flour into the yeast mixture, then knead the dough with your hands. Turn it out onto a clean surface.
4. Knead the dough until smooth. Sprinkle with flour if necessary. Grease a bowl with olive oil, place the dough in it, cover with plastic wrap, and let it rest in a warm place for 1 hour, until the dough doubles in size.
5. Prepare the toppings: For the prosciutto and arugula pizza, prepare the chili oil.
6. Bring the chili peppers and olive oil to a boil, remove from heat, and let sit for 1 hour. (This oil can be stored in an airtight container for up to 1 week.)
7. For pizza puttanesca, prepare the filling: In a bowl, combine tomatoes, olives, capers, and pepper flakes. Season with salt and drizzle with olive oil.
8. Prepare the grill: Preheat the grill to medium-high heat (don't let it get too hot, or the dough will burn and the cheese won't melt). Use a brush to remove any dust or dirt from the grill grates.
9. Roll out the dough: Place the dough on a floured surface and divide it into 6 equal pieces. Roll each piece into a ball.
10. Using a rolling pin, roll each ball into an oval of any shape, sprinkling with flour as needed.
11. To form a thin, crispy crust, stretch the dough a little more with your hands.
12. Stack the rolled out dough, placing cling film between the layers (the prepared dough can be stored in the refrigerator overnight).
13. Grill the dough: Grease the grill with oil (you can use a rolled-up towel soaked in oil), then carefully place several dough pieces on the grill.
14. Fry for 2 minutes, until the surface begins to bubble and the bottom is charred.
15. Flip with tongs and cook until the same marks appear on the other side. Remove the dough from the grill and place it on a baking sheet. Cook the remaining dough pieces in the same manner.