A great one from USA Weekend
Ingredients: [‘italian plum tomatoes’, ‘olive oil’, ‘garlic cloves’, ‘pizza dough’, ‘salt %26 fresh ground pepper’, ‘mozzarella cheese’, ‘arugula’]
Quantity of Ingredients: [“4 large Italian plum tomatoes, sliced thin (juice from sliced tomatoes reserved)”,”2 tablespoons olive oil, divided “,”3 garlic cloves, minced “,”1 lb store-bought pizza dough (or homemade)”,” salt u0026 fresh ground pepper”,”3 ounces about 3/4 cup grated mozzarella cheese”,”4 cups packed arugula or 4 cups Baby Spinach”]
Number of Servings: 4
Steps: [‘Turn all burners of a gas grill on high or build a charcoal fire. Meanwhile, lay sliced tomatoes on a baking sheet. Mix 1 tablespoon of the oil with the minced garlic. Drizzle oil over tomatoes; set aside.’, ‘Without punching or kneading dough (which makes stretching more difficult), turn dough onto a lightly floured surface. Using a dough scraper or sharp knife, quarter dough crosswise. Working one at a time, stretch each portion into a rustic 12- by 3½- to 4-inch rectangle; transfer to a large cornmeal-coated baking sheet.’, ‘Reduce grill heat to medium; lift stretched pieces of dough on grill. Cover and cook until bottoms are spotty brown, moving them around and punching dough down as necessary to ensure even cooking, 3 to 4 minutes. Return pizza crusts, grilled side up, to baking sheet, topping each with a portion of tomatoes (reserving any remaining garlicky tomato liquid). Lightly sprinkle tomatoes with salt and top with a portion of mozzarella cheese. Return pizzas to grill; cover and continue to grill until pizza bottoms are spotty brown, 3 to 4 minutes longer. Transfer to a cutting board.’, ‘Meanwhile, toss arugula with olives, feta, remaining tablespoon of oil and a light sprinkling of salt and pepper. Drizzle in reserved tomato juice; toss to coat again. Top each pizza with a portion of salad. Transfer to a cutting board, cut into pieces and serve.’]