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Prepare a grill for medium heat cooking. Mix tomatoes with garlic, 2 tablespoons of the olive oil and salt and set aside.
Working on a lightly floured surface, divide dough into 3 balls, then flatten each and dust all over with flour. Hold up 1 ball of dough by its edge and turn it, steering-wheel-style, letting gravity stretch it into a 7-inch circle. Lay it on the work surface and stretch it to form an 8-inch circle. Set aside and repeat with remaining dough.
Working in batches if needed, brush dough with some of the remaining oil. Lay it on the grill, oiled-side down, and brush the other side with oil. Grill until the bottom browns, about 3 minutes. Using a spatula and tongs, flip the crust and top with reserved tomato mixture, sausage, mozzarella and arugula, leaving a thin border around the edge. Close the grill lid, or cover pizza with a tent of heavy foil, and cook until crust turns golden on bottom and cheese melts, about 2 mintues. Remove from the grill and sprinkle with Parmesan cheese. Cut pizzas into quarters to serve.