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1
Feel free to use whatever toppings you like, just remember to keep the toppings and cheese layers thin and light.
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2
The dough cooks pretty quickly on the hot grill, so keeping it light ensures your toppings will heat through and the cheese will melt.
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3
Preheat grill to medium-high heatmy grill usually reads 400-450 degrees.
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4
(Optional: coat grill grates with olive oil or non-stick spray prior to heating.)
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5
Make a quick vinaigrette by whisking together the vinegar and mustard, then streaming in 2-3 tablespoons of the olive oil.
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6
Add a few pinches of salt if desired.
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7
Toss the arugula with the vinaigrette and set aside.
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8
Thinly shave the cheese until you have about 1/2 cup of shavings and set aside.
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9
Thinly slice the tomatoes and set aside.
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10
Divide the dough in half and roll each half out thinly (approximately 16 diameter).
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11
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).
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12
Brush each pizza round with olive oil to prevent sticking to the grill.
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13
Bring your dough and all of your to-be-cooked toppings over to the grill.
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14
Place the dough oil-side-down on the grill and cover.
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15
Cook until the dough bubbles and the bottom is lightly browned.
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16
Brush dough with a little bit of oil and flip.
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17
Working very quickly, top the dough with the shaved parmesan, then the tomatoes.
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18
Cover and cook until the bottom is lightly browned.
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19
Remove pizza from heat and top with arugula.
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20
Shave some fresh parmesan over the top.
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21
Cut each pizza into quarters (or dont, if you are a pig like me and can eat a whole pie).
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22
Serve immediately.
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23
Great with beer or wine.
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24
Or both.
