Weather Updates


Tomasalad-topped grilled pizza. d'Arabian is Food Network host new breed home economist. | AP Photo/Matthew Mead

Tomato salad-topped grilled pizza. d'Arabian is a Food Network host and a new breed of home economist. | AP Photo/Matthew Mead

storyidforme: 37219600
tmspicid: 12877189
fileheaderid: 5946587


Start to finish: 45 minutes

1 tablespoon olive oil, plus extra for doughˆ

1 (1-pound) bag prepared pizza dough

1 large very ripe tomato, cored and chopped (or 1

1/4 cups halved cherry tomatoes)

1 tablespoon balsamic vinegar

1 teaspoon lemon juice

1/4 teaspoon kosher salt

6 fresh basil leaves, roughly torn

4 ounces fresh mozzarella cheese, thinly sliced and

2 cups arugula or other baby greens

Rub a bit of olive oil onto a cutting board, then place the pizza dough on it, turning to coat it lightly on all sides with the oil. Cover with a kitchen towel and let rest for 30 minutes.

After the dough has rested, heat one side of a grill to medium-high and the other side to medium-low.

In a medium bowl, combine the tomato, balsamic vinegar, lemon juice, salt, basil and the 1 tablespoon of olive oil. Toss well, then set aside.

Using a rolling pin, roll out the dough into a circle about 14 inches across. Use the cutting board to carry the dough out to the grill. Place the dough on the hot side of the grill and grill until the bottom is browned and has grill marks, about 1 to 2 minutes. Use a spatula to flip the dough and move it to the cooler side of the grill.

Top the pizza with the mozzarella, then cover the grill and cook until the cheese is melted, about 2 to 3 minutes.

Use the spatula to transfer the pizza back to the cutting board. Cut the pizza into slices, then top evenly with the arugula. Using a slotted spoon, top the pizza with the tomatoes.

From “Ten Dollar Dinners” by Melissa d’Arabian

© 2014 Sun-Times Media, LLC. All rights reserved. This material may not be copied or distributed without permission. For more information about reprints and permissions, visit To order a reprint of this article, click here.