INGREDIENTS:
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.
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 or make it yourself
1 cup crumbled soft fresh goat cheese (such as Montrachet; about 5 ounces)
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.
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.
Serves 2; can be doubled.
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