- Flour or cornmeal, for dusting
- 1 (10 oz.) ball pizza dough
- 1 Tbl. plus 2 tsp. olive oil
- 4 oz. fresh mozzarella, cut into 1/4 inch thick slices
- 1 1/2 cups arugula
- 10 cherry tomatoes, halved
- 1 tsp. balsamic vinegar
- Salt and pepper
Preheat a grill for direct, medium high grilling. Reduce heat on 1 side to medium of the grill.
Dust a 12 inch wide pizza peel with flour or cornmeal; generously flour a work surface. Roll dough into a 12 inch round. Transfer dough to pizza peel; brush with 1 Tbl. oil.
Put mozzarella within reach of the grill. Slide dough onto hottest part of grill; cover grill. Cook, rotating as needed, until bottom is blistered and browned, about 2 minutes. Flip dough onto cooler side of grill, cooked side facing up.
Arrange mozzarella on crust. Cover grill; cook until bottom has browned and cheese has melted, 2 to 3 minutes, occasionally checking bottom of crust to ensure it's not burning. If it is, reduce heat. Transfer pizza to a cutting board.
In a bowl, combine arugula and tomatoes. Drizzle with remaining 2 tsp. olive oil and balsamic vinegar and toss to coat; season with salt and pepper. Pile salad on top of pizza, then slice and serve.