Grilled Pizza With Prosciutto, Arugula, And Lemon

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10 ounce bread flour (about 2 cups plus 2 tablespoons)

1 cup warm water (100° to 110°), divided

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh oregano

1 garlic clove, crushed

1 package dry yeast (about 2 1/4 teaspoons)

1/8 teaspoon kosher salt

Cooking spray

2 teaspoons cornmeal

1 1/4 cups (5 ounces) shredded fontina cheese

4 ounces thinly sliced prosciutto

1 teaspoon cracked black pepper

1 tablespoon extra-virgin olive oil

1 teaspoon lemon juice

3 cups packed baby arugula

4 lemon wedges

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