Chef notes
I have become a huge fan of salad on a pizza. You're eating something nutritious and delicious, but also, it's pizza! It makes a great summer appetizer for a barbecue with friends.
Technique tips: Using vegetable oil when grilling will help to prevent your flatbread from burning. Allow the tomatoes to sit in the pan for minutes at a time without stirring to allow them to blister while keeping their shape. If you stir too often they will break apart.
Swap option: You could try kale or spinach if you're not a fan of arugula. You can also add your favorite salad toppings like toasted pine nuts or diced avocado.
Special equipment: A grill (or grill pan) and a rolling pin for the pizza dough.
Ingredients
- 2 tablespoons olive oil, plus more for drizzling
- 1 large clove garlic, minced
- 1 pint cherry tomatoes, halved
- Vegetable oil, for brushing pizza and grill
- 1 pound store-bought pizza dough
- 4 cups baby arugula, washed
- 1 tablespoon balsamic glaze, or to taste
- Salt and pepper
- 1/2 cup shaved Parmesan
Preparation
1.Preheat grill to medium-high heat.
2.In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add the garlic and sauté for 1 minute or so. Add the tomatoes, and let cook for about 5 minutes, only stirring every minute or so. Turn off heat and season tomatoes with salt and pepper.
3.Roll out pizza dough to a 10-inch circle (about 1/4-inch thick). Brush both sides with vegetable oil and place on grill (it helps to brush grill with veggie oil as well). Cook for about 2-3 minutes a side, until lightly charred and the flatbread is no longer sticking to the grill.
4.Place the arugula in a large bowl. Drizzle the balsamic glaze and 1 tablespoon olive oil over greens and toss. Season to taste with salt and pepper.
5.To assemble, place dressed arugula on flatbread, spoon tomatoes over salad and sprinkle shaved Parmesan on top.
