Grilled Pizzas Provencale

Name: Grilled Pizzas Provencale
Ingredients: 1 1/2 cups chopped seeded plum tomatoes (about 3 large); 2 large bunches arugula, chopped; 12 Kalamata olives or other brine-cured black olives, pitted, halved; 1 tablespoon olive oil; 2 teaspoons chopped garlic; 1 10-ounce tube refrigerated pizza dough; 1 cup crumbled soft fresh goat cheese (such as Montrachet; about 5 ounces)

7 ingredients

12 steps

Ingredients

1 1/2 cups chopped seeded plum tomatoes (about 3 large)
2 large bunches arugula, chopped
12 Kalamata olives or other brine-cured black olives, pitted, halved
1 tablespoon olive oil
2 teaspoons chopped garlic
1 10-ounce tube refrigerated pizza dough
1 cup crumbled soft fresh goat cheese (such as Montrachet; about 5 ounces)

Directions

1

Prepare barbecue (medium heat).
2

Stir tomatoes, arugula, olives, oil and garlic in medium bowl to combine; season topping with salt and pepper.
3

Unroll pizza dough onto floured baking sheet; cut into 4 pieces (each about 5 by 5 inches).
4

Transfer dough, floured side down, to barbecue.
5

Grill until bottoms are golden, about 5 minutes.
6

Using spatula, return dough, grilled side up, to same baking sheet.
7

Brush off any excess flour.
8

Divide topping and then goat cheese among crusts.
9

Using spatula, transfer pizzas to grill.
10

Cover with grill top or heavy-duty foil.
11

Grill until bottoms are brown and topping is heated through, about 3 minutes.
12

Serve pizzas hot.