Summer comfort food doesn’t get better than this. Try adding shaved fennel, olives or even anchovies over the tomatoes
Servings: 4, makes two pizzas
- 2 cups packed arugula
- 1 tsp chopped garlic
- 1/2 cup grated parmesan
- Pinch dried chili flakes
- 1/3 cup extra virgin olive oil
- Salt and freshly ground pepper
- 1 750 g package store-bought pizza dough, thawed if frozen
- 1/4 cup cornmeal
- 1/4 cup extra virgin olive oil
- 1/2 cup arugula pesto
- 2 250g containers fior di latte (fresh mozzarella), sliced
- 3 or 4 heirloom tomatoes, thinly sliced
- Maldon or other finishing salt
- 8 basil leaves, torn
Combine arugula, garlic, parmesan and chili in food processor. Pulse until coarsely chopped. Add oil in a steady stream with food processor running until pesto is smooth, scraping down as needed. Season with salt and pepper.
Preheat grill to medium high, about 400 F.
Sprinkle cornmeal evenly onto the back of two baking sheets without sides. Re-serve.
Cut pizza dough into quarters. Roll out each quarter on a lightly floured surface to 1/4-inch thickness. Shape does not matter.
Place 2 pizzas on baking sheets. Brush each with 1 tbsp olive oil and spread on 2 tbsp pesto. Top with cheese slices.
Oil grill. Slide each pizza onto grill. Close lid and cook for 4 to 6 minutes or until crust is golden and grill marks appear on the bottom.
Remove from heat and place tomatoes in circles over the cheese. Sprinkle with Maldon salt. Drizzle each pizza with remaining olive oil.
Finish with a shower of basil leaves. Serve at once.