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  • The base number of servings for this recipe is 4

    Tomato Salad–Topped Grilled Pizza

    The bright tomato salad contrasts beautifully with the melted mozzarella and the char of the crust in this fresh and tasty grilled pizza recipe.


    Television host, cookbook author, and mom of four Melissa d’Arabian hosts Food Network’s cooking series Ten Dollar Dinners and Cooking Channel’s lifestyle show Drop 5 lbs. with Good Housekeeping. She is the author of Ten Dollar Dinners: 140 Recipes and Tips to Elevate Simple, Fresh Meals Any Night of the Week.

    olive oil, plus extra for rolling dough
    store-bought pizza dough
    large and very ripe tomato, cored and chopped, or 1 1/4 cups halved cherry tomatoes
    fresh lemon juice
    kosher salt
    fresh basil leaves, roughly torn
    fresh mozzarella cheese, thinly sliced and quartered
    arugula (or other baby greens or chopped lettuce)
    Rub a little olive oil onto a cutting board to lightly grease the surface. Place the pizza dough on the cutting board and turn over so both sides are lightly oiled. Cover with a kitchen towel and set aside for 30 minutes.
    Heat one side of a charcoal or gas grill to medium-high heat and the other side to medium-low heat (if using a charcoal grill, bank most of the coals to one side while leaving a few hot coals on the other side).
    Place the tomato in a medium bowl. Add the lemon juice, salt, basil, and the 1 tablespoon olive oil. Toss to combine and set aside.
    Use a rolling pin to roll the dough into a circle about 1 ⁄16 inch thick. Carry the cutting board and all of the remaining ingredients plus the tomato salad out to the grill and place the dough on the hot side of the grill. Grill until the underside is browned and has grill marks, 1 to 2 minutes (watch closely—the crust can burn quickly).
    Use a grilling spatula to turn the dough over onto the cooler side of the grill. Place the mozzarella on top of the pizza, cover the grill (if using a charcoal grill make sure the vent holes in the cover are open), and cook until the mozzarella is melted, 2 to 3 minutes longer.
    Transfer the pizza back to the cutting board and slice. Top with the arugula. Use a slotted spoon to transfer the tomato salad to the pizza and serve.
    Reprinted With Permission From Ten Dollar Dinners. Copyright © 2012 by Melissa d’Arabian. Published by Clarkson Potter, a division of Random House, Inc.

    The base number of servings for this recipe is 4

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