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1
Prepare a hot grill.
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2
Meanwhile, cut the cherry tomatoes in half along the equator and place near the grill, along with the olive oil, salt and pepper, mozzarella and arugula.
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3
Oil the hot grill rack with olive oil, either by brushing with a grill brush or by dipping a folded wad of paper towels in olive oil and using tongs to rub the rack with it.
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4
Place a round of dough on a lightly dusted bakers peel or rimless baking sheet.
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5
Slide the pizza dough from the peel or baking sheet onto the grill rack.
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6
If the dough has just come from the freezer and is easy to handle, you can just place it on the rack without bothering with the peel.
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7
Close the lid of the grill the vents should be closed -- and set the timer for 2 minutes.
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8
Lift up the grill lid.
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9
The surface of the dough should display some big air bubbles.
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10
Using tongs, lift the dough to see if it is evenly browning on the bottom.
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11
Rotate the dough to assure even browning.
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12
Keep it on the grill, moving it around as necessary, until it is nicely browned, with grill marks.
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13
Watch closely so that it doesnt burn.
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14
When it is nicely browned on the bottom (it may be blackened in spots), use tongs or a spatula to slide the dough onto the baking sheet or peel, and remove from the grill.
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15
Cover the grill again.
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16
Make sure that there is still some flour on the peel or baking sheet and flip the dough over so that the uncooked side is now on the bottom.
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17
Brush the surface lightly with oil, then top with cherry tomatoes and shreds or slices of mozzarella.
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18
You can place the cherry tomatoes cut side up or cut side down, or alternate them cut side up, cut side down.
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19
Sprinkle with coarse sea salt and freshly ground pepper.
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20
Slide the pizza back onto the grill.
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21
If using a gas grill, reduce the heat to medium-high.
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22
Close the lid and cook for 2 to 3 more minutes, until the bottom begins to brown.
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23
Open the grill and check the pizza; if the cheese hasnt melted, leave for a few more minutes.
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24
If the bottom is getting too dark, move the pizza to a cooler part of the grill and close the top.
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25
Use a spatula or tongs to remove the pizza to a cutting board.
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26
Scatter the arugula on top, cut into wedges and serve.
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27
Repeat with the other two pizza crusts.
