Grilled pizza is perfect for those hot summer days when you can't bear
to turn on the oven. For added flavor, grill the tomatoes, skin-side down, before chopping.
Ingredients
Method
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 minutes.
Remove from the grill and sprinkle with Parmesan cheese.
Cut pizzas into quarters to serve.
Nutritional Info
Serving Size
Calories
660
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.