Grilled Pizza with Fontina and Arugula
Arugula adds a peppery tang to the mild, nutty taste of fontina in this easy-to-make pizza.
- Total Time:
- Servings: 4
Source: Martha Stewart Living, August 2009
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 pounds store-bought pizza dough (thawed if frozen)
- 1 pound fontina cheese, thinly sliced or grated
- Sea salt and freshly ground pepper
- 1/2 cup baby arugula
Preheat grill to medium. Brush a rimmed baking sheet with 1 tablespoon oil. Using your hands, stretch dough into a 10-by-12-inch rectangle on baking sheet. Lightly brush top of dough with remaining tablespoon oil. Fold in half.
Gently transfer dough to grill, and unfold to lay flat. Cover, and grill until underside is golden brown, 3 to 4 minutes. Using a pizza peel or wide spatula, flip crust. Top with cheese. Cover, and grill until bottom of pizza is golden brown and cheese melts, 3 to 4 minutes more.
Transfer to a cutting board. Season with salt and pepper. Top with arugula, and drizzle with oil. Cut into squares.