Summer, when tomatoes are at their peak, is the perfect time for this pizza. And no fear–this recipe calls for salmonella-free cherry tomatoes. I love the simple ingredients and pure flavors. You will, too. So get grillin!
Grilled Margherita Pizza
2 TBSP extra-virgin olive oil
2 garlic cloves, sliced
1/2 batch thin-crust pizza dough (I used store bought fresh pizza dough)
all-purpose flour for dusting
6 oz. fresh mozzarella cheese, sliced 1/4 inch thick
1 oz. Parmigiano-Reggiano cheese, grated
1 c. cherry tomatoes, halved
1/4 c. baby arugula
1/4 c. chopped fresh basil
kosher salt, to taste
fresh black pepper, to taste
1. Prepare a hot fire in a grill and preheat a grill-top pizza stone for at least 30 minutes, until the thermometer on the stone registers 500ºF. Alternately, place pizza stone in oven while oven heats to 500 degres.
2. In a small fry pan over low heat, warm the olive oil. Add the garlic, then remove the pan from the heat.
3. Using a rolling pin or your hands, gently roll out or stretch the pizza dough into a 10-inch round. Lightly dust a pizza peel with flour and lay the dough on top.
4. Lightly brush the dough with the garlic-infused olive oil. Scatter the mozzarella and Parmigiano-Reggiano cheeses evenly over the dough, leaving a 1/2-inch border. Arrange half of the tomatoes on top.
5. Carefully slide the pizza onto the preheated pizza stone, cover the grill and bake until the crust is golden brown, 8 to 10 minutes.
6. Scatter the remaining tomatoes, the arugula and basil on top and season with salt. Using the pizza peel, transfer the pizza to a cutting board and cut into slices. Serve immediately. Serves 2 to 4.
Oh YUM. I love pizzas with baby arugula….this looks heavenly!!
I was lucky enough to get to eat this amazing pizza..it was fabulous! But, then again, everything Kelsey makes is heavenly!
OH YUM! With argulua and spinach this looks soooooo good!
Thanks, Mom. I learned from the best!