My Carolina Kitchen
1 pound ball of pizza dough, Roberta’s homemade, your own homemade, or store bought, brought to room temperature if refrigerated
Kosher salt and freshly ground black pepper
4 ounces fresh mozzarella cheese, cut or broken into small pieces
4 tablespoons freshly grated Italian Parmigiano-Reggiano cheese
Extra virgin olive oil
Crunchy sea salt (I liked Maldon)
2 handfuls baby arugula
Half a lemon, juiced and seeds removed
Punch and stretch out the pizza dough with your fingers until you reach a desired shape, round or slightly elongated your choice. Not all pizzas have to be round. Heat a gas or charcoal grill to high and in the meantime put the arugula in a large bowl and dress it lightly with a splash of olive oil, lemon juice and a further pinch of salt, or to taste. Brush both sides of the dough with oil and season with salt and pepper. Grill until golden brown on both sides, about 2 minutes per side. Remove the pizza to a flat surface (we slid our out on a pizza peel dusted with cornmeal) and top with the mozzarella and Parmesan, then slide the pizza back on the grill, cover and heat just long enough for the mozzarella to melt and become bubbly, about a minute. Remove and top with the dressed salad greens and serve immediately.
Grilled Pizza dough instructions adapted from Bobby Flay - Salad topping adapted from Roberta’s & the New York Times, serves 2