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Heirloom Tomato Grilled Pizza

Heirloom Tomato Grilled Pizza
Salad and grilled pizza (or, as in this case, a combination) are great vehicles for the combination of heirloom tomatoes and fresh chèvre.
  1. 2 Brandywine tomatoes (or another large, soft heirloom variety)
  2. 1 clove garlic
  3. Sea salt, to taste
  4. Freshly ground black pepper, to taste
  1. 2 tablespoons olive oil, plus more for dressing arugula
  2. Homemade pizza dough, room temperature
  3. 8 ounces fresh mozzarella, sliced
  4. 4 ounces fresh chèvre, crumbled
  5. 2 handfuls baby arugula
  6. Balsamic vinegar
  7. Sea salt, to taste
  8. Freshly ground black pepper, to taste
  1. In a bowl, crush tomatoes with your hands. Add to a food processor or blender with garlic, salt, and pepper. Pulse to desired consistency. Set aside.
  1. Heat grill to medium-low for 10 to 15 minutes. Coat dough with 2 tablespoons olive oil, and stretch until it is roughly 14-by-12 inches. Place dough directly on grill grates, and cover grill. Cook, checking every 2 minutes, until dough bubbles, stiffens, and has visible grill marks on the bottom, about 4 minutes.
  2. Flip dough. Cover grill, and cook 1 minute. Transfer dough from grill to a cutting board. Spread desired amount of heirloom sauce on cooked dough. Top with cheeses. Return pizza to grill, cover, and cook, checking after 2 minutes, until cheeses are melted and dough is fully cooked, about 3 minutes. Remove from grill and cool.
  3. Dress arugula lightly with equal parts oil and vinegar, and season with salt and pepper. Top pizza with greens and serve.
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Photo Credit: Image of arugula and tomato pizza courtesy of Shutterstock.com

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.