We love making pizza at home, but during these hot summer months, we could not bear the thought of turning on the oven. This scrumptious, easy to make grilled arugula pizza was Keith’s solution to our problem. We bought pizza crust at the supermarket, and Keith par-baked it on the grill before adding our choice of delicious toppings.
Now don’t get me wrong. I love a traditional red sauce pizza dripping with gooey cheese as much as anyone. But in my never-ending quest to eat more vegetables (and less cheese, sigh…), we came up with this delicious version of homemade pizza that satisfied all of my cravings. Once the crust was par-baked, Keith added olive oil, garlic, and tomatoes. He then grilled this pie to perfection; the crust was crispy golden-brown.
Once the base was complete, Keith covered the pizza with fresh basil, arugula, and herbs. Then he added just enough Pecorino Romano to quell my cheese addiction. The result was a beautiful, delicious feast with half the guilt. Putting this pizza on the grill gave it that smoky, brick oven flavor that I have grown to love. This arugula pizza is sure to please! Enjoy.
- 1 8 ounce pizza dough ball ( you can find this in most refrigerated sections in any grocery store)
- 3 TBSP olive oil
- 1 TBSP chopped garlic
- 3 fresh Roma tomatoes
- 2 C of fresh arugula
- 4-5 fresh basil leaves chopped
- 3 TBSP grated Romano cheese
- Allow pizza dough to stand at room temperature for 15 minutes
- Turn grill on and you want one side hot and the other side with no flame. You are trying to get to a 400 degree grill.
- Place dough onto floured surface and stretch dough to thickness of about ¼ inch.
- Using a fork, poke holes throughout the dough to prevent air bubbles from forming during cooking.
- Transfer to a baking sheet and place entire baking sheet on grill and close lid. You are "par-baking " dough. You want to let this cook for about 10 minutes or until the dough slides around on the pan and can be removed without it "oozing", you want it to hold its shape.
- Slide the dough on to the side of the grill without the direct flame.
- Drizzle 2 TBSP of the olive oil on the dough.
- Top that with slices of the Roma tomatoes and the chopped garlic.
- Shut the lid of the grill and allow that to cook for about 20 minutes or until the crust is golden and brown.
- Carefully remove the pizza from the grill and place on a baking sheet and sprinkle the Romano cheese and chopped basil on top.
- Cover the pizza with fresh arugula and chopped basil and salt and pepper to taste.
- Cut and enjoy the smokey grilled taste the grill gives you.