Charred in all the right spots, this grilled sundried tomato and arugula pizza is drizzled with garlic-infused olive oil and is topped with fresh mozzarella.
If there’s such a thing as tomato guilt, I’m having it.
Jarred and preserved tomatoes helped me survive the fall and winter months, but now I’ve nearly abandoned them.
Instead I have gone headfirst into fresh tomatoes devouring them raw and slow-roasted.
It’s pretty bad that I have turned my back on the strength of season-less tomatoes considering the lift and wonderful meals that have sustained me for these past months.
But I have to make the most of tomatoes when they are at the start of their annual climb all the way to their peak and their journey downhill.
In an effort to organize and rethink my warm weather cooking, I discovered a bag of sundried tomatoes hiding in the back of a cabinet.
This grilled sundried tomato and arugula pizza ended up being my last hurrah.
First, I made the dough. The yeast got bubbly in the water mixture, and then I poured that into the flour and salt.
It didn’t take that many stirs for it to turn into a shaggy dough. I turned out of the bowl and kneaded the dough until it was smooth.
After shaping the dough into a ball, I put it in a bowl, covered it, and let it rise.
The sundried tomatoes I had were not the ones packed in oil, so they needed to be rehydrated in water.
Once they were nice and plump, I chopped them, so they could be scattered across the pizza.
Also during the rising time, I chopped garlic in olive oil in the food processor.
Once the dough was ready, I preheated the grill before rolling out the dough.
I grilled the dough on both sides, so it noticeably charred in spots.
Then I assembled the pizza starting with drizzling it with garlic oil and sprinkling the tomatoes over the crust.
I finished it off with torn mozzarella and put the pizza back on the grill for a couple minutes to let the cheese melt.
Before serving the grilled sundried tomato and arugula pizza, I topped it with fresh arugula, minced chives and seasoned it with salt and pepper.
I loved the pizza so much that maybe this won’t be goodbye for the season to preserved tomatoes.
PrintCharred in all the right spots, this grilled sundried tomato and arugula pizza is drizzled with garlic-infused olive oil and is topped with fresh mozzarella.
Loosely adapted from Food & Wine April 2011
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