Name: Grilled Pizzas Provençale
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)

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)

Need to make a substitution?

Preparation

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.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes