Grilled Pizza | Arugula | Tomato | Buffalo Mozarella | Pesto Recipe

Instructions

1. 1

   Allow the dough to sit at room temperature for at least 1 hour.

2. 2

   Prepare a few sheets of parchment paper to lay the stretch dough out on and lightly oil one of the pieces of parchment paper.

3. 3

   Divide the dough into 2-3 equal parts (so it is easier to handle). Stretch each piece into a circle or oval. If the dough is resisting, let it sit to relax for 10 more minutes.

4. 4

   Lay the first piece of stretched dough on the oiled parchment paper, oil the top of the dough, lay a second piece of parchment paper on the dough and oil the next sheet and continue staking making sure there is oil at the to and bottom of each stretched dough. At this point you can grill the dough right away, or let it sit on the counter covered for up to 1 hour, or put the discs in the fridge for up to 4 hours. If you refrigerate the dough, let it come back to room temperature for 30 minutes before grilling it.

5. 5

   Heat the grill to high. Have all your toppings READY. Have your tools ready – spatula to spread the pesto, large cutting board on which to transfer the cooked pizza and to cut on, tongs, and paper towel.

6. 6

   Spray the grill with oil spray. Using both hands, transfer one pizza round to the grill, lay the bottom edge down and when the dough makes contact with the grill, stretch the dough a little as you place the rest of the disk down. Repeat with one or more pizza dough (as many as you can fit on the grill), CLOSE THE LID AND TURN THE GRILL TO MED. Check after 2 minutes, the bottom side should have nice dark grill marks and the top side should be bubbling and puffing up – FLIP.

7. 7

   Spread the pesto on the top grilled side of each dough and layer the rest of the toppings on the pesto, close the lid of the BBQ and cook for 5 minutes or so. The cheese should have melted and the pesto bubbling. Using tongs, slide the cooked pizzas onto a cutting board, let rest for about 5-10 minutes, slice and enjoy.