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.
Ingredients
TOMATO SAUCE
- 2 Brandywine tomatoes or another large, soft heirloom variety
- 1 clove garlic
- Sea salt to taste
- Freshly ground black pepper to taste
PIZZA
- 2 tablespoons olive oil plus more for dressing arugula
- Homemade pizza dough room temperature
- 8 ounces fresh mozzarella sliced
- 4 ounces fresh chèvre crumbled
- 2 handfuls baby arugula
- Balsamic vinegar
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
TOMATO SAUCE
- 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.
PIZZA
- 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.
- 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.
- Dress arugula lightly with equal parts oil and vinegar, and season with salt and pepper. Top pizza with greens and serve.
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.
