Grilled Pizza Topped With Fresh Arugula

Feel free to use whatever toppings you like, just remember to keep the toppings and cheese layers thin and light. The dough cooks pretty quickly on the hot grill, so keeping it light ensures your toppings will heat through and the cheese will melt.

Preheat grill to medium-high heat—my grill usually reads 400-450 degrees. (Optional: coat grill grates with olive oil or non-stick spray prior to heating.)

Make a quick vinaigrette by whisking together the vinegar and mustard, then streaming in 2-3 tablespoons of the olive oil. Add a few pinches of salt if desired. Toss the arugula with the vinaigrette and set aside.

Thinly shave the cheese until you have about 1/2 cup of shavings and set aside. Thinly slice the tomatoes and set aside.

Divide the dough in half and roll each half out thinly (approximately 16″ diameter). I usually just use olive oil instead of flour to prevent the dough from sticking, and just roll out each half on a large cookie sheet covered with foil, so I can roll it out and then carry it to the grill and not have to clean my counters). Brush each pizza round with olive oil to prevent sticking to the grill.

Bring your dough and all of your “to-be-cooked” toppings over to the grill.

Place the dough oil-side-down on the grill and cover. Cook until the dough bubbles and the bottom is lightly browned. Brush dough with a little bit of oil and flip. Working very quickly, top the dough with the shaved parmesan, then the tomatoes. Cover and cook until the bottom is lightly browned. Remove pizza from heat and top with arugula. Shave some fresh parmesan over the top. Cut each pizza into quarters (or don’t, if you are a pig like me and can eat a whole pie). Serve immediately. Great with beer or wine. Or both.