Ingredients
Scale
- 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
- Salt
- Pepper
Instructions
- 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 1/4 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.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Grilled pizza
- Cuisine: Italian