Pizza Week: Grilled Caprese salad pizza
Yield: 4 servings
1 pound mixed tomatoes Red, Yellow, Purple
1 clove garlic
1 tablespoon olive oil
4 teaspoons olive oil
1/4 cup fresh basil
Flour, for dusting
1 pound pizza dough
1/2 pound fresh mozzarella, sliced
1/2 cup shaved Parmesan
3 cups arugula
Method of Preparation
1. Heat the grill to medium-high. In a large bowl, combine the tomatoes, garlic, one tablespoon oil, and ¼ teaspoon each salt and pepper; fold in the basil. Set aside.
2. On a lightly floured surface, shape the pizza dough into two 10-inch rounds. Place on a baking sheet and brush the top of each round with one teaspoon oil. Transfer to the grill, oiled-side down, and cook, covered, until the tops begin to bubble and the bottoms become crisp, about two minutes.
3. Brush the top of each round with one teaspoon oil. Turn over, sprinkle the grilled sides with the mozzarella and shaved Parmesan and cook, covered, until the bottoms are golden brown and crisp and the mozzarella has melted, about three minutes. Transfer to a cutting board.
4. Fold the arugula into the tomato mixture. Spoon the mixture over the pizza; top with Parmesan, if desired. Serve at once.