Grilled Pizza Topped With Fresh Arugula

1. 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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   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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   Preheat grill to medium-high heatmy grill usually reads 400-450 degrees.

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   (Optional: coat grill grates with olive oil or non-stick spray prior to heating.)

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   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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   Add a few pinches of salt if desired.

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   Toss the arugula with the vinaigrette and set aside.

8. 8

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

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   Thinly slice the tomatoes and set aside.

10. 10

    Divide the dough in half and roll each half out thinly (approximately 16 diameter).

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    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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    Brush each pizza round with olive oil to prevent sticking to the grill.

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

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    Place the dough oil-side-down on the grill and cover.

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    Cook until the dough bubbles and the bottom is lightly browned.

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    Brush dough with a little bit of oil and flip.

17. 17

    Working very quickly, top the dough with the shaved parmesan, then the tomatoes.

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    Cover and cook until the bottom is lightly browned.

19. 19

    Remove pizza from heat and top with arugula.

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    Shave some fresh parmesan over the top.

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    Cut each pizza into quarters (or dont, if you are a pig like me and can eat a whole pie).

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    Serve immediately.

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    Great with beer or wine.

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    Or both.

* Per serving · 4 servings · Values may vary.