Grilled Pizza with Tomatoes, Red Onion & Arugula

Name: Grilled Pizza with Tomatoes, Red Onion & Arugula
Yield: Makes two 10-inch (25-cm) pizzas; serves 4–6
Ingredients: ½ cup pitted and halved black olives (70 g), such as Gaeta or Kalamata; ¼ cup (15 g) finely shredded fresh basil; Extra-virgin olive oil, for brushing and drizzling; ½ small red onion, cut into paper-thin slices; 2 ripe but slightly firm heirloom tomatoes, thinly sliced; 2 cups (230 g) shredded fontina or low-moisture mozzarella cheese; 1 cup (35 g) baby arugula; Two 9-oz (25-g) balls NY Style Pizza Dough or Whole Wheat Pizza Dough; Semolina flour, for dusting; Kosher salt

Preparation info

Makes two 10 inch pizzas; serves
4–6

Difficulty
Easy

Appears in

Williams Sonoma Pizza

By Williams Sonoma

Published 2024

About

Fire up the grill and wow your friends and family with grilled pizza—a terrific way to entertain. This simply topped pie is a good jumping-off point for getting the hang of it. Partially cooking one side of the pizza ensures that the dough cooks through before the toppings are ready.

Ingredients

Extra-virgin olive oil, for brushing and drizzling
Semolina flour, for dusting
Two 9-oz (25-g

Pizza
Vegetarian

Method

Prepare a gas or charcoal grill for direct and indirect grilling over medium heat (350°–450°F/180°–230°C). Brush the grill grate clean.

Brush two 12-inch (30-cm) squares of aluminum foil on one sid