Lazy pizza on a picnic loaf

Ingredients:

• 1 loaf of soft French or Italian bread (35-45 cm long), cut in half horizontally, then in half down the middle
• 1 clove of garlic, grated
• 6 tbsp olive oil + extra for drizzling
• 1 cup grated whole milk mozzarella
• 1 cup whole milk ricotta
• 0.5 tsp dried oregano
• 1/4 tsp red pepper flakes
• 0.5 cups sun-dried tomatoes in oil, dry and cut into pieces
• 4 cups fine arugula
• 0.5 cups marinated artichoke hearts, patted dry and cut into pieces
• 55g thin slices prosciutto, torn into pieces

Preparation:

1. Preheat grill to medium heat.
2. Combine grated garlic and olive oil in a small bowl, then brush the bread slices with the oil. Sprinkle with mozzarella, then ricotta (about 4 small spoons per slice of bread). Sprinkle with oregano, red pepper flakes, and a pinch of salt. Top with chopped sun-dried tomatoes.
3. Place each slice of bread on a 18-inch (45 cm) sheet of heavy-duty foil. Bring the two short ends of the foil together and fold them over; fold the sides over to seal. Grill the parcels, covered, until the bread is golden brown on the bottom and the cheese is melted, 8 to 10 minutes.
4. Meanwhile, combine the arugula, artichokes, and a pinch of salt in a bowl. Carefully open the foil packets and arrange the prosciutto and arugula salad on the pizza. Drizzle with olive oil.
   
   Note
   
   Soft bread is best for pizza—it will crisp up nicely on the grill. Bread with a thick crust will be too crispy.