Grilled Focaccia Sandwich

	TOTAL TIME: 1 hr 41 min Prep: 30 min Inactive Prep: 1 hr 2 min Cook: 9 min YIELD: 1 serving LEVEL: Easy
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 PIZZA DOUGH: 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
DIRECTIONS
Heat a barbecue or grill. Stretch the dough. Place the dough on the hot barbeque. Allow to cook for approximately 4 to 5 minutes on each side or until brown on both sides. In a bowl add the rucola and season with freshly-squeezed lemon juice, olive oil, and salt. Mix together. Lay the dough flat on a plate and layer with prosciutto, rucola, and Parmigiano cheese. Fold the foccacia and serve like a sandwich. Pizza Dough: 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. Cook's Note: You can also use yeast in the powder form. Let the yeast fully dissolve in the warm water and let stand for 2 minutes. 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. 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.