Photo of Basil, arugula and goat cheese pizza by WW

Basil, arugula and goat cheese pizza

Total Time
40 min
20 min
20 min
Pizza on the grill? You bet. Keep your kitchen cool and your guests impressed. Use this pizza recipe as the jumping-off point for countless renditions. You basically make a nut-free pesto to use as the base sauce on the crust before topping it with cheese. For more traditional gooey cheese, pull apart a part-skim mozzarella cheese stick into threads and arrange them on top for melty, stretchy goodness. Save a few fresh arugula leaves to add to the top of the pizza as it comes off of the grill. They will wilt with the heat of the pie, creating a pretty verdant garnish. This versatile spin on pesto would be delicious as a sandwich spread, crostini topping, or omelet filler.


Pizza dough mix

10 oz, uncooked, about 12 inches

Uncooked unenriched white cornmeal

2 tsp


2 clove(s), chopped


1 cup(s)


1 cup(s), fresh

Olive oil

½ tsp

Grated Parmesan cheese

1 Tbsp

Table salt

tsp, or to taste

Black pepper

tsp, or to taste

Semisoft goat cheese

2 oz


  1. Heat grill. Set pizza stone on grill rack and allow to get very hot. If you do not have a pizza stone, preheat oven to 500°F and prepare pizza as directed below, except bake it on a nonstick sheet pan until crust browns on edge, about 10 to 12 minutes.
  2. Sprinkle cornmeal on an upside-down cookie sheet or a pizza peel. Lay pizza crust on cornmeal.
  3. Place garlic, arugula, basil, olive oil, Parmesan, salt and pepper in a food processor and process to form a paste; spread over pizza dough. Dot with goat cheese.
  4. Slide pizza onto preheated stone, cover and let cook until crust is crisp and puffed, about 10 minutes. Remove to cutting board and cut into four slices. Yields 1 slice per serving.