Grilled Pizza with Arugula

Even though most of the greens in my garden have succumbed to the summer heat, I'm still picking some wonderful arugula.  Arugula, sometimes called Rocket, is a peppery green that can have a bitter taste.  It is usually mixed with other milder greens in salads, can be used on burgers or sandwiches and melds well with italian dishes.  I love to serve pizza or flatbreads topped with greens and this combination of margherita-style pizza and vinaigrette dressed arugula is a winning combination.   



Grilled Margherita Pizza with Arugula

Pizza Dough for 16 inch pizza
1 1/2 lbs. fresh tomatoes or 15oz can diced tomatoes
2 T. olive oil
2 garlic cloves, minced

1 small tin anchovies, optional
1 t. red pepper flakes
1/2 t. sugar
1/2 lb. fresh mozzeralla or 2 c. shredded mozzeralla
fresh  basil leaves or vinaigrette dressed arugula

Heat olive oil in large skillet and add tomatoes, garlic and anchovies if using.  Break up tomatoes with a fork.  Add red pepper flakes, sugar and salt and pepper and cook about 15 minutes or until sauce thickens.

Roll out dough to fit pan.  Let rise 15 minutes.  Prebake crust in 450 oven for 7 minutes or carefully slide onto a preheated grill and cook 2 minutes, flip and cook an additional 2 minutes or until cooked through.  Top with sauce & cheese and grill until bubbly.  Top with fresh basil leaves or arugula salad.