This grilled flatbread is the perfect answer to a pizza craving on a hot day when you’d rather not turn on the oven. With grilled onions, heirloom tomatoes and peppery arugula mounded on top, this pizza is summer on a plate. To set up a gas grill for indirect heat, turn on just one burner, leaving the second one off. If using a charcoal grill, prepare the grill with a hot side and a “cool zone” where there are no coals. Allow the coals to ash over before proceeding.
Summer Vegetable Grilled Pizza
- 1 small garlic cloves, chopped and smashed with the side of a chef’s knife
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- 5 oz. (155 g) arugula leaves
- 1/2 cup (1 1/2 oz./45 g) fennel, shaved
- 1 Tbs. fresh lemon juice
- Truffle salt and freshly ground pepper
- 1 sweet onion, halved lengthwise and thinly sliced
- 1 lb. (500 g) purchased or homemade pizza dough, at room temperature
- 2 heirloom tomatoes, sliced
- 1/2 lb. (250 g) fresh mozzarella cheese, thinly sliced
- 1/3 cup (1 1/3 oz./40 g) grated Parmesan cheese
1. Set up a grill for indirect-heat cooking over medium heat. Meanwhile, in a small bowl, mix the garlic with 2 Tbs. of the olive oil and set aside. In a large bowl, toss the arugula and fennel with 1 Tbs. of the olive oil, the lemon juice, and a pinch each of truffle salt and pepper; set aside.
2. In another bowl, toss the onion with the remaining 1 Tbs. olive oil. Place a perforated grill pan on the hot side of the grill, add the onion, and cook until the onion is softened and lightly charred, 6 minutes. Remove from the grill.
3. Divide the pizza dough into 2 equal pieces. On a lightly floured surface, roll each piece into an 11-inch (28-cm) round. Stack the rounds between sheets of parchment paper and transfer to a baking sheet. Transfer the rounds from the baking sheet directly to the hot side of the grill, discarding the paper. Cover the grill and cook until the bottoms are lightly browned, 3 minutes. Flip and grill until the second side is browned and crisp, 4 minutes.
4. Move the rounds to the cool side of the grill and brush the tops with the garlic oil. Quickly divide the reserved grilled onion, tomato, and cheeses on the pizza rounds. Sprinkle with truffle salt and pepper. Cover and cook until the cheese has melted, 5 to 8 minutes. Slide the pizzas to the hot part of the grill and cook for a few moments to crisp up the bottoms. If you like, cut the pizzas in half and top with the arugula salad. Serve immediately. Serves 4.
Find more simple, healthy meals for every night of the week in our book Weeknight Vegetarian, by Ivy Manning.