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In a blender, Nutri Bullet or Vitamix add the ricotta, parmesan, half and half and the salt. Pour in any of the garlic oil that you have left from brushing the pizza dough.
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Blend the ricotta mixture until it is very smooth, stirring down the sides of the blender twice.
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Place the pizza dough on the two greased pans. Place the pans on the hot grill for 3 minutes with the top of the grill down. Turn the pizza crust over and cook for 3 more minutes. Do not allow the crusts to burn.
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Lower the heat on the grill to 350 degrees, or a medium setting.
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Remove the pans from the grill and top the pizzas first with the ricotta mixture, then evenly divide the shrimp and mushroom mixture between the two pizzas.
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Sprinkle the pizzas with the shredded fontina, the raw corn and the prosciutto. Top with the slices of buffalo mozzarella.
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Place the pans back on the grill and cover the pizzas.
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When the mozzarella melts, the pizza is done. This should take 4-5 minutes only and make sure the bottoms of the pizza do not burn.
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Top with arugula if desired.