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Categories:Viewed: 118 - Published at: 6 years ago
Ingredients
- 1 1/2 cups chopped seeded plum tomatoes (about 3 large)
- 2 large bunches arugula, chopped
- 12 Kalamata olives or other brine-cured black olives, pitted, halved
- 1 tablespoon olive oil
- 2 teaspoons chopped garlic
- 1 10-ounce tube refrigerated pizza dough
- 1 cup crumbled soft fresh goat cheese (such as Montrachet; about 5 ounces)
Method
- Prepare barbecue (medium heat).
- Stir tomatoes, arugula, olives, oil and garlic in medium bowl to combine; season topping with salt and pepper.
- Unroll pizza dough onto floured baking sheet; cut into 4 pieces (each about 5 by 5 inches).
- Transfer dough, floured side down, to barbecue.
- Grill until bottoms are golden, about 5 minutes.
- Using spatula, return dough, grilled side up, to same baking sheet.
- Brush off any excess flour.
- Divide topping and then goat cheese among crusts.
- Using spatula, transfer pizzas to grill.
- Cover with grill top or heavy-duty foil.
- Grill until bottoms are brown and topping is heated through, about 3 minutes.
- Serve pizzas hot.
