Dec 2, 2016

Arugula PizzaRecipe from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

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Grocery List

Fresh Produce

  • 8 oz baby arugula
  • 1 garlic cloves
  • 1 lemons
  • 3 red or yellow bell peppers
  • 1.5 lb shiitake mushrooms
  • 1 tomatoes

Oil and Spices

  • 0.75 cup extra-virgin olive oil
  • 0.5 tsp freshly ground black pepper
  • 1.5 tsp kosher salt

Dairy

  • 4 oz Parmigiano-Reggiano® cheese

Other

  • 2.5 cup all-purpose flour
  • 0.5 tsp granulated sugar
  • 2 tbsp pine nuts
  • 1 packages rapid-rise active dry yeast

Special Equipment

  • electric stand mixer

Ingredients

Dough

  • ⅔ cup warm water (105° to 115°F)
  • 1 package rapid-rise active dry yeast
  • ½ teaspoon granulated sugar
  • 2 cups all-purpose flour
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt

Pesto

  • 2 cups baby arugula
  • 1 large clove garlic, crushed
  • 2 tablespoons pine nuts
  • ¼ teaspoon freshly ground black pepper
  • ½ cup extra-virgin olive oil
  • ½ cup freshly grated Parmigiano-Reggiano® cheese

Topping

  • 3 medium bell peppers, red and/or yellow
  • 1½ pounds shiitake mushrooms, stems removed
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

  • 1 cup chopped baby arugula
  • 1 tomato, chopped
  • ½ cup freshly shaved Parmigiano-Reggiano® cheese
  • Juice of 1 lemon

Instructions

  1. In the bowl of an electric stand mixer combine the water, yeast, and sugar. Stir briefly and let stand for 5 minutes or until the top surface has a thin, frothy layer (this indicates that the yeast is active). Add the flour, oil, and salt. Fit the mixer with the dough hook and mix on low speed for about 1 minute or until the dough begins to come together. Increase the speed to medium. Continue to mix until the dough is slightly sticky, smooth, and elastic, about 10 minutes. Form the dough into a ball and place in a lightly oiled bowl. Turn it over to coat all sides and cover the bowl tightly with plastic wrap. Allow the dough to rise in a warm place until it has doubled in size, 1 to 1½ hours.

  2. In a food processor finely chop the arugula, garlic, and pine nuts. Add the pepper. With the motor running, slowly pour in the oil. Transfer the mixture to a bowl and stir in the cheese.
  3. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  4. Brush the cooking grates clean. Grill the bell peppers over direct medium heat, with the lid closed as much as possible, until evenly charred on all sides, 10 to 12 minutes, turning every 3 to 5 minutes. Remove the peppers from the grill and place in a paper bag; close tightly. Let stand 10 to 15 minutes to steam off the skins. Remove the peppers from the bag and peel away the charred skins. Cut off the tops and remove the seeds. Cut each pepper into thin strips.

  5. Brush both sides of the mushroom caps with oil. Season with salt and pepper. Grill over direct medium heat, with the lid closed as much as possible, until tender, 8 to 10 minutes, turning and basting with the oil as needed to keep them moist. Remove from the grill and cut into ½-inch slices.

  6. Punch down the dough in the bowl. Cut the dough into four equal pieces. Lightly brush four 9-inch squares of parchment paper on one side with oil. Using your fingers, flatten each piece of dough on a sheet of parchment paper to create four rounds. Each round should be about ⅓ inch thick and 6 to 8 inches in diameter. Lightly brush the tops with oil. Let the rounds sit at room temperature for 5 to 10 minutes.
  7. Place the dough on the cooking grate with the paper sides facing up. Grill over direct medium heat, with the lid closed as much as possible, until the dough is well marked and firm on the underside, 2 to 5 minutes, rotating as needed for even cooking. Peel off and discard the parchment paper. Transfer the crusts to a work surface with the grilled sides facing up.

  8. Spread the pesto on the toasted side of the crusts. Distribute the mushrooms and peppers on top.
  9. Grill the pizzas over direct medium heat until the crusts are crisp, 4 to 6 minutes. Remove from the grill. Top with the arugula, tomato, cheese, and lemon juice. Cut into wedges and serve warm.

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