DQ Ultimate Caprese Prosciutto Cheesy Stuffed Crust Pizza

Lay down a piece of Traeger paper larger than 14 inches. Sprinkle cornmeal onto the paper. Roll out your dough onto the cornmeal into a 12-14 inch circle. Line Babybel cheese halves all around the perimeter of the dough, leaving 1 1/2 inches from the edge. Bring the sides of the dough up over the cheese and press to cover the cheese completely. Repeat all around the pizza dough to form a cheese-filled crust.

Next, spread marinara on the bottom of the pizza dough and sprinkle on half of the oregano, basil, and chives. Top with chunks of fresh mozzarella and half the fresh basil. Layer prosciutto onto the cheese.

In a small bowl, mix olive oil with the remaining dried basil, oregano, and chives. Brush this oil and herb mixture on the Babybel cheese crust. Sprinkle on half of the shredded Parmesan all around the crust.

Bake at 500°F until golden, approximately 15-18 minutes.

When it comes off the grill, top with the remaining shredded Parmesan and fresh basil leaves. You really need to wait about 10 minutes at least before you slice into this goodness.