prosciutto, arugula and balsamic pizza

I was feeling a tad creative today and wanted to try my hand at a unique pizza.  

I started out with making some fresh pizza dough.  I prefer using bread flour for my dough as it helps with the rise of the crust.  

After forming the dough, I heated the Kamado to 450 degrees and let my pizza stone heat soak for 2 hours prior to cooking.  

I then brought the dough out and baked it for 6 min at 450 degrees.  This gave the dough just enough heat to form.  

While that was happening, I made a pesto with EVOO, salt, pepper, garlic and rosemary.  I also prepared the arugula with fresh squeezed lemon, EVOO, salt and pepper

Once I brought the dough back into the house, I added the pesto, then fresh graded mozzarella cheese.  I brought this back out and cooked for another 10 minutes or so until the cheese was golden. 

Once inside, I added some torn up pieces of prosciutto, the arugula salad and some thin slices of parmesan cheese.  I then drizzled a balsamic reduction glaze that I made for the pizza.