Tomato salad grilled pizza
Delicious grilled pizza with fresh tomato salad topping. Savory, tangy, and bursting with vibrant flavors. A perfect blend of smoky and refreshing tastes.
Ingredients:
- 1 tbsp extra-virgin olive oil (plus extra for rolling dough)
- 450g pizza dough or one pre-made pizza crust
- 1¼ cup halved cherry tomatoes
- 1 tsp lemon juice
- ¼ tsp kosher salt
- 6 fresh basil leaves (roughly torn)
- 4 oz mozzarella cheese (thinly sliced and quartered)
- 2 cups arugula
Instructions:
- Apply a thin layer of olive oil on a cutting board to lightly coat the surface. Put the pizza dough on the cutting board and flip it over to ensure both sides are lightly oiled. Cover it with a kitchen towel and let it sit for 30 minutes.
- Preheat one side of a charcoal or gas grill to medium-high heat, and the other side to medium-low heat (in the case of a charcoal grill, move most of the coals to one side while keeping a few hot coals on the other side).
- Combine the tomatoes, lemon juice, salt, basil, and 1 tablespoon of olive oil in a bowl. Mix well and set aside.
- Use a rolling pin to flatten the dough into a circle about 1/16 inch thick. Bring the cutting board and all the remaining ingredients along with the tomato salad outside to the grill. Place the dough on the hot side of the grill. Grill until the bottom is browned and shows grill marks, approximately 1-2 minutes. Flip the dough to the cooler side of the grill using a grilling spatula. Place the mozzarella on top of the pizza, cover the grill (if using a charcoal grill, ensure the vent holes in the lid are open), and cook until the cheese is melted, another 2-3 minutes.
- Transfer the pizza to a pizza peel or a cutting board and cut it into slices. Sprinkle arugula on top. Use a slotted spoon to transfer the tomato salad onto the pizza and serve.
Summary:
- Calories: 1705 kcal
- Fat: 55 g
- Protein: 71 g
- Carbs: 231 g
- Potassium: 1328 mg
- Magnesium: 187 mg