Grilled Pizza with Lemon and Arugula
Friday nights are wine and appetizer or “appy” nights at my house (surprise). After a long work week, I’m looking for something simple yet satisfying to pull together. And, I want to use fresh farmer’s market ingredients. This grilled pizza with lemon and arugula recipe hits all the right points!
For the pairing, I like a crisp and refreshing wine to complement the citrus but also a wine with more structure to balance the richness of the burrata cheese. A good white from the Burgundy region of France is the perfect pairing. The minerality and herbaceous character pairs nicely with the arugula and citrus. Check out my White Burgundy pairing page to learn more.
Grilled Pizza with Lemon and Arugula
January 28, 2020
: 4
Ingredients
- 1 small-med size pizza dough (I go to my favorite local pizza shop) – make sure it is room temp
- 1 ball of burrata cheese or fresh mozzarella
- 2 cups baby arugula
- Zest of 1 lemon
- 1 teaspoon of lemon juice
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon fresh parmesan cheese
- 2 tablespoons of flour
- Kosher salt & freshly ground pepper
Directions
- Step 1 Heat grill to high. Be sure that the grill grates are very clean, or the pizza will stick.
- Step 2 Dust your work surface with a little flour so the dough does not stick. Roll out dough with a rolling pin (or with hands for a more rustic look) until about 1/8 inch thickness. You want to dough to be thin enough to crisp on the grill but not too thin so it will burn. Brush 1 side with olive oil and sprinkle with salt. Place the dough on the grill olive oil side down. Grill until crisp – approximately 2 minutes. It is important that you pay attention to the dough to ensure it doesn’t burn. You may need to move the dough around with tongs to keep from cooking too quickly.
- Step 3 Remove from heat. Brush olive oil on the uncooked side and place on cutting board with the cooked side up. Break up Burrata with your hands and sprinkle evenly over pizza. Return pizza to grill, cheese side up. Grill approximately 2 minutes. The Goal is to evenly cook & crisp the crust while melting the cheese on top.
- Step 4 Remove from grill and place on a wire rack to keep the pizza crust crisp.
- Step 5 Place arugula in bowl and dress with lemon juice, 1 tablespoon of olive oil, salt & pepper to taste. Spread an even layer on pizza. Finish with lemon zest, parmesan cheese and a drizzle of olive oil.
