Ingredients
- 1/2 frozen store-bought pizza dough, defrosted
- 3 tablespoons extra-virgin olive oil, plus extra for grilling
- 6 ounces fresh mozzarella cheese, thinly sliced
- 1 cup cherry tomatoes, cut crosswise
- 1 large red onion, thinly sliced
- 3 cloves garlic, finely chopped
- 1/2 cup pitted black olives (recommended: kalamata)
- 2 tablespoons capers, drained
- 1 bunch arugula
- Salt and freshly ground black pepper
Directions
Heat grill to 350 degrees F.
Place 1/2 the defrosted dough on an oiled baking sheet. Stretch out the dough to form a rough rectangle almost the size of the baking sheet, about 9 by 13 inches. Lift the dough from the baking sheet, from 1 end and carefully place it on the grill. When the bottom is browned, around 3 to 5 minutes, using a tongs, turn the pizza crust over. Continue cooking for about 1 minute, or until the second side begins to brown. Using tongs move the crust to a cooler area of the gill and brush it with olive oil. Add half of the toppings, beginning with the mozzarella, then the tomato, red onion, garlic, olives, and capers. After 2 to 4 minutes, the cheese will be melted. Slide the pizza onto a baking sheet, place half of the arugula on top and season with salt and pepper. Repeat with the other 1/2 of dough.

















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By salma11
on June 24, 2012
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I loved this recipe! I used all the same ingredients but i baked it. So if you dont have a grill bake it.
By francey
on July 09, 2010
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I saw your show on grillin pizza on a gas grill so I thought why not! I made my own pizza dough and prepared all my toppings. Putting the dough on the grill I thought would be difficult but not so much! Folded it in half and I pulled it back with my tongs. It baked up very quickly so don't walk away! After I flipped it over I topped it with my favorite veggies and cheese it was so delicious! It will be a favorite in this house!
By hispaniard_9020428
Kailua-Kona, HI
on May 09, 2010
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Arugula is a type of lettuce/green, it is very peppery flavored, it is great on pizza especially with prosciutto. I like the idea of this recipe I can't wait to try it on the grill!
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