Making pizzas on the grill is one our favorite family dinners, something we do at least once a month. The kids typically do a traditional red sauce and cheese pizza however my personal favorite is an arugula pizza. I can’t take full credit for this one as I’ve taken some bits and pieces from an Ina Garden recipe I was given a few years ago. It’s basically a white pizza with a cold salad on top - Amazing if you ask me!
It’s been a crowd favorite for parties, book clubs, family nights and even those friends that say they don’t care for arugula!
So here it is, THE arugula pizza recipe
Ingredients for the pizza:
1 pizza crust. Can either be purchased pre-rolled at Publix or you can make your own (see below)
1 wedge of fontina cheese
1 block of gruyere cheese
1 half stick of goat cheese
Ingredients for the dough:
This recipe was given to me from my mother in law. She recently traveled to Italy and made pizzas with a private chef, this is the real deal and our go-to now!
8 cups of regular flour
2½ cups of water (100-110 degrees)
2 tsp. of salt
4½ tsp. of yeast or (2 tsp. If you make the day before)
1¾ tbsp. of olive oil
1. Put the yeast into the water
2. Add flour while stirring, until a sticky dough forms
3. Add the oil
4. Leave the dough covered in the fridge overnight
5. Next morning cut the dough into pieces of approx. 8oz balls
6. Put them spaced on a tray back in the fridge until you use them
*I’ve linked a few tools below that we use when we make pizzas, you will definitely need a pizza stone if you don’t already have one*
Start grill and set the temp for 600 degrees, you can also do this in the oven just set to highest temp. If using store bought pizza, roll out dough and poke holes using a fork, this will decrease the amount of bubbles when it goes on the grill. If making fresh you can skip this step. Very lightly brush on olive oil and add salt to pizza dough, place pizza on grill for 1-2 minutes or until the dough cooks lightly. Bring pizza back inside.
Either before or while pizza dough is being warmed, grate both fontina and gruyere cheese and keep separate. Pull goat cheese into small pieces and set aside.
When the pizza comes off the grill add fontina and gruyere cheese, and top off with goat cheese. Place back on the grill until all cheese is melted and the crust is at your desired crispness.
Pro tip: Cut the pizza before adding the cold salad on top.
Ingredients for the salad:
1 bag of pre-washed baby arugula (I buy organic when available)
1/4 c olive oil
3-5 cloves of garlic
Salt & pepper
I take a large glass bowl to make the salad dressing. Mix 1/4c of olive oil and the juice of 1 squeezed lemon. Depending on how much you like garlic, finely shave 3-5 cloves into the dressing and stir. I definitely go a little garlic heavy. Add salt & pepper to taste and let sit on the counter. When the pizza goes on the grill I will place the arugula in the dressing and toss, place in refrigerator to cool before adding to the hot pizza. This is also a great dressing to make and have on hand for everyday salads (I don’t refrigerate). I prefer to make all my own dressings