Salad Pizza

Salad Pizza
Salad Pizza

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

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