Have you ever grilled pizza dough? It takes two to three minutes per side over medium-high heat, and it comes off the grill with a char and a chew that no oven can match. This one gets a brush of olive oil before grilling, then a layer of mozzarella and halved cherry tomatoes on top, returned to the grill until the cheese melts, and finished with a handful of arugula, a squeeze of lemon juice, salt, and pepper.
The arugula goes on after the pizza comes off the grill, so it wilts just enough from the residual heat. The lemon juice is the thing that ties the whole pizza together. A squeeze of acid over the warm cheese and charred dough and peppery greens, and it tastes more like a summer salad on bread than a traditional pizza. This is what I make when the oven stays off all August.
Tips for Making Tomato Salad Grilled Pizza
Oil the dough generously before grilling
Brush both sides of the rolled-out dough with olive oil. This prevents sticking and promotes browning. Use extra oil for rolling if the dough is tacky.
Place the dough directly on clean grill grates over medium-high heat. Do not walk away. Two to three minutes per side is all it needs.
Add toppings on the second flip
Grill the first side, flip, then immediately add the mozzarella and cherry tomatoes to the grilled side. Close the lid to help the cheese melt.
The arugula, lemon juice, salt, and pepper go on after the pizza is off the grill. The arugula should be raw, wilting only from the heat of the crust and cheese.
Grilled Pizza with Tomato Salad
- Total Time: 25 minutes
- Yield: 4 servings
Description
Tomato Salad Grilled Pizza is a wonderful summertime meal with fresh ingredients and a smoky, charred crust that is hard to beat.
Ingredients
- 1 tbsp extra-virgin olive oil (plus extra for rolling dough)
- 1 pound pizza dough or one pre-made pizza crust
- 1 1/4 cup halved cherry tomatoes
- 1 tsp lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded mozzarella cheese
- 1 cup arugula
Instructions
- Preheat the grill to medium-high heat.
- Roll out the pizza dough on a floured surface to your desired thickness.
- Brush the dough with olive oil and place it on the grill.
- Grill the dough for about 2-3 minutes on each side until lightly charred.
- Remove the dough from the grill and top with mozzarella cheese and halved cherry tomatoes.
- Return the pizza to the grill and cook until the cheese is melted.
- Remove from the grill and top with arugula, lemon juice, salt, and pepper.
- Slice and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 500
- Fat: 15
- Carbohydrates: 40
- Fiber: 3
- Protein: 12
Frequently Asked Questions
Can I use store-bought pizza dough?
Yes. One pound of refrigerated pizza dough from any grocery store works. Let it come to room temperature for about twenty minutes before rolling so it stretches without springing back.
Why add the arugula after grilling?
Arugula is peppery and tender raw. On the grill, it burns and turns bitter. Adding it to the hot pizza wilts it slightly while keeping its flavour and colour.
Can I make this in the oven?
You can bake it at the highest oven setting on a preheated baking stone, but the smoky char from the grill is what makes this pizza different. An oven version is good but tastes like regular pizza.
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- Grilled Pizza Margherita with Heirloom Tomatoes
First time grilling dough and i was sure it would drop through the grates. Two minutes a side was too long on my grill, one got pretty black. Still ate it. Lower heat next time.