Grilled Fresh Tomato & Greek Salad Pizza
"A great one from USA Weekend"
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 large Italian plum tomatoes, sliced thin (juice from sliced tomatoes reserved)
- 2 tablespoons olive oil, divided
- 3 garlic cloves, minced
- 1 lb store-bought pizza dough (or homemade)
- salt & fresh ground pepper
- 3 ounces about 3/4 cup grated mozzarella cheese
- 4 cups packed arugula or 4 cups Baby Spinach
directions
- Turn all burners of a gas grill on high or build a charcoal fire. Meanwhile, lay sliced tomatoes on a baking sheet. Mix 1 tablespoon of the oil with the minced garlic. Drizzle oil over tomatoes; set aside.
- Without punching or kneading dough (which makes stretching more difficult), turn dough onto a lightly floured surface. Using a dough scraper or sharp knife, quarter dough crosswise. Working one at a time, stretch each portion into a rustic 12- by 3½- to 4-inch rectangle; transfer to a large cornmeal-coated baking sheet.
- Reduce grill heat to medium; lift stretched pieces of dough on grill. Cover and cook until bottoms are spotty brown, moving them around and punching dough down as necessary to ensure even cooking, 3 to 4 minutes. Return pizza crusts, grilled side up, to baking sheet, topping each with a portion of tomatoes (reserving any remaining garlicky tomato liquid). Lightly sprinkle tomatoes with salt and top with a portion of mozzarella cheese. Return pizzas to grill; cover and continue to grill until pizza bottoms are spotty brown, 3 to 4 minutes longer. Transfer to a cutting board.
- Meanwhile, toss arugula with olives, feta, remaining tablespoon of oil and a light sprinkling of salt and pepper. Drizzle in reserved tomato juice; toss to coat again. Top each pizza with a portion of salad. Transfer to a cutting board, cut into pieces and serve.
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RECIPE SUBMITTED BY
I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!
