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1
Turn all burners of a gas grill on high or build a charcoal fire.
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2
Meanwhile, lay sliced tomatoes on a baking sheet.
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3
Mix 1 tablespoon of the oil with the minced garlic.
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4
Drizzle oil over tomatoes; set aside.
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5
Without punching or kneading dough (which makes stretching more difficult), turn dough onto a lightly floured surface.
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6
Using a dough scraper or sharp knife, quarter dough crosswise.
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7
Working one at a time, stretch each portion into a rustic 12- by 3 1/2- to 4-inch rectangle; transfer to a large cornmeal-coated baking sheet.
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8
Reduce grill heat to medium; lift stretched pieces of dough on grill.
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9
Cover and cook until bottoms are spotty brown, moving them around and punching dough down as necessary to ensure even cooking, 3 to 4 minutes.
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10
Return pizza crusts, grilled side up, to baking sheet, topping each with a portion of tomatoes (reserving any remaining garlicky tomato liquid).
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11
Lightly sprinkle tomatoes with salt and top with a portion of mozzarella cheese.
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12
Return pizzas to grill; cover and continue to grill until pizza bottoms are spotty brown, 3 to 4 minutes longer.
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13
Transfer to a cutting board.
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14
Meanwhile, toss arugula with olives, feta, remaining tablespoon of oil and a light sprinkling of salt and pepper.
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15
Drizzle in reserved tomato juice; toss to coat again.
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16
Top each pizza with a portion of salad.
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17
Transfer to a cutting board, cut into pieces and serve.
