Grilled Fresh Tomato & Greek Salad Pizza

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.