Salad Pizza

Yield:

Serves: 2

Recipe Time

Prep: 10 Minutes
Cook: 5 Minutes

Nutritional Information

Calories 667
Fat 25 g
Satfat 8 g
Protein 25 g
Carbohydrate 81 g
Fiber 4 g
Cholesterol 28 mg
Sodium 1345 mg

Ingredients

Flour or cornmeal, for dusting
1 10-oz. ball pizza dough
1 tablespoon plus 2 tsp. extra-virgin olive oil
4 ounces fresh mozzarella, cut into 1/4-inch-thick slices
1 1/2 cups arugula
10 cherry tomatoes, halved
1 teaspoon balsamic vinegar
Salt and pepper

Preparation

1. Preheat a charcoal or gas grill for direct, medium-high grilling. If using charcoal, push 2/3 of hot coals to 1 side of grill; spread remaining 1/3 on other side. If using a gas grill, reduce heat on 1 side to medium.

2. Dust a 14-inch-wide pizza peel with flour or cornmeal; generously flour a work surface. Roll dough into a 12-inch round. Transfer dough to pizza peel; brush with 1 Tbsp. oil.

3. Put mozzarella within reach of the grill. Slide dough onto hottest part of grill; cover grill. Cook, rotating as needed, until bottom is blistered and browned, about 2 minutes. Flip dough onto cooler side of grill, cooked side facing up.

4. Arrange mozzarella on crust. Cover grill; cook until bottom has browned and cheese has melted, 2 to 3 minutes, occasionally checking bottom of crust to ensure it's not burning. If it is, reduce heat (if using a gas grill) or move off the grill (if using charcoal). Transfer pizza to a cutting board.

5. In a bowl, combine arugula and tomatoes. Drizzle with remaining 2 tsp. olive oil and balsamic vinegar and toss to coat; season with salt and pepper. Pile salad on top of pizza, then slice and serve.

Note:

July 2014