With the rising temperatures, the last thing I want to do is turn on the oven….I’d much rather heat up the grill! I thought my boys would be more interested in making their own pizzas, not so much, perhaps the novelty has worn off! The older one did help me make the dough earlier in the day – but neither one wanted to get too crazy with the toppings, they both chose their standard – cheese pizza.
I, on the other hand, made a grilled pizza with fresh Mozzarella, Provolone, grated Parmesan and I topped it with an arugula salad tossed in salt, pepper, Queen Creek Olive Mill’s Tuscan Estate Extra Virgin Olive Oil and Queen Creek Olive Mill’s White Balsamic Vinegar. It was soooooo good! I love salad on a pizza! I’m such a multi-tasker, might as well eat your salad right on top of your pizza! If you have never tried arugula, I highly recommend it! It is very unique and has a “peppery” taste, it pairs well with the creamy cheese on the pizza. This was excellent with a glass of Sterling Vineyards Pinot Grigio.
Grilled Pizza with Fresh Mozzarella, Provolone, Parmesan Topped with Arugula Salad
I started with my standard pizza dough recipe which can be found here. I did double the recipe and then cut the dough into thirds once it was fully risen. This gave me two good sized kid pizzas and one larger grown up pizza.
Pizza dough before it rose:
Pizza dough after it rose (probably should have used a larger bowl!)
note: this is for arugula topped pizza only
1/2 cup store bought tomato/pizza sauce (or homemade!) You can add more here, but I’m not a huge fan of a ton of sauce on my pizza!
3 slices Provolone cheese
4 slices fresh Mozzarella
1/4 cup freshly grated Parmesan cheese
2 big handfuls of arugula
2 tablespoons (or to taste) extra virgin olive oil
2 tablespoons (or to taste) white balsamic vinegar (could also use a “regular” balsamic vinegar)
Salt & Pepper to taste
Once you are ready to roll out your pizza, go ahead and heat up your grill. Roll out your pizzas and I would recommend that you still put the cornmeal on the pizza stone (can also use larger cutting board) so that the pizza will easily slide off onto the grill. You could also use a pizza paddle:
I topped mine with store bought tomato sauce, could certainly use homemade, along with the fresh Mozzarella cheese, Provolone cheese, and grated Parmesan.
Once topped, take it out to the grill. Clean your hot grill very well before adding your pizza. Gently slide your pizza onto the grill. Cook for 10 – 15 minutes until the cheese is melted and the crust is cooked.
When you pizza is cooked, gently move it from the grill back to the pizza stone, cutting board, pizza paddle – whatever you used to get it out there. Let is sit for 5 minutes or so. Meanwhile, toss your arugula with your salt, pepper, olive oil, and balsamic vinegar. Top the pizza with the arugula salad. Cut, serve, enjoy!