Grilled Pizza: Roasted Red Pepper with Arugula

~ Grilled Pizza: Roasted Red Pepper with Arugula ~

Ingredients - Pizza Dough

(Makes 1 pound dough, or four 10-inch pizzas)

1 teaspoon sugar

1 packet (1/4 ounce) active dry yeast

2 teaspoons extra-virgin olive oil, plus more for bowl & brushing

coarse salt and ground pepper

2 1/4 cups white whole wheat flour, plus more for work surface

Pour 1 cup warm water into a bowl; add sugar and sprinkle with yeast. Let stand until foamy, about 5 minutes.

Whisk oil and 1 teaspoons salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled bowl; brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes.

Turn out dough onto a lightly floured surface. Divide into 4 equal pieces. Let rest 15 minutes before using.

Grilled Dough - Directions

Set grill to medium high heat. Clean and lightly oil hot grill.

On a lightly floured surface, stretch or roll 1 piece of dough into a 10-inch long oval or other desired shape. Brush one side lightly with olive oil and season with salt & pepper, or brush with an herb infused olive oil.

Using your hands, place dough, oiled side down, directly over heat source. Brush dough with oil and cook until underside is lightly charred and bubbles form all over top, about 1-2 minutes. With tongs, flip dough and cook until lightly charred, 1-2 minutes. Slide dough to cooler side of grill.

Top with desired toppings; cover grill. Cook until cheese melts or toppings are heated thorough, 2-5 minutes.

Ingredients - Roasted Red Pepper & Arugula Pizza

6 ounces roasted red peppers, roughly chopped (I charred mine on the grill until soft)

coarse salt and pepper

flour, for work surface

fresh mozzarella (if cheese is desired), thinly sliced or shredded by hand

1/4 cup extra-virgin olive oil

5 ounces arugula (about 4-cups)

1 small bunch basil, leaves torn

Directions - Roasted Red Pepper & Arugula Pizza

In a blender or food processor, puree peppers until smooth. Season with salt and pepper. On pre-grilled pizza dough, spread each with 3 tablespoons red-pepper puree and small amount of cheese (if cheese is desired). Leave a 1-inch border. Drizzle each pizza with 1 1/2 teaspoon olive oil and season with salt and pepper. Bake until golden brown and cheese is bubbly. Remove from grill. In a medium bowl, toss arugula with 2 tablespoons olive oil, season with salt and pepper. Dive basil among pizzas and top with arugula. Serve.