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Epicurious

Grilled Pizzas Provençale

3.8

(1)

This recipe can be prepared in 45 minutes or less.

Marinated peppers, mushrooms and eggplant make nice accompaniments to these Mediterranean-style pizzas. Finish up with almond cookies and mixed berries.

Recipe information

  • Yield

    Serves 2; can be doubled

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)

Preparation

  1. Step 1

    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.

    Step 2

    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.

TagsPizzaFrenchEuropeanMediterraneanPlum TomatoTomatoVegetableOliveArugulaLeafy GreensGoat CheeseCheeseDairyMainDinnerNut FreeVegetarianEasyQuickWeeknight MealsGrillingSummerBon Appétit
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