Basil, arugula and goat cheese pizza
10
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Pizza dough mix
10 oz, uncooked, about 12 inches
Uncooked unenriched white cornmeal
2 tsp
Garlic
2 clove(s), chopped
Arugula
1 cup(s)
Fresh basil
1 cup(s), fresh
Olive oil
½ tsp
Grated Parmesan cheese
1 Tbsp
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, or to taste
Semisoft goat cheese
2 oz
Instructions
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.
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