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.
2/3 cup warm water
1/2 teaspoon dry active yeast
1 teaspoon granulated sugar
2 teaspoons olive oil plus more for bowl and pizza
1–1/2 cups bread flour plus more for work surface
1/2 teaspoon kosher salt
3 ounces sundried tomato halves (not packed in oil)
1 garlic clove, chopped
1/4 cup olive oil
6 ounces fresh mozzarella, thinly sliced
2 handfuls arugula
1 tablespoon minced chives
Salt and black pepper
For the dough, combine the water, yeast, sugar and olive oil and let stand for 5 minutes until foamy. In a large bowl, mix together the flour and salt. Add the wet ingredients to the dry and stir until it forms a shaggy dough. Turn the dough onto a lightly floured work surface and knead for 10 minutes until the dough is smooth and elastic. (Alternatively, the dough can be mixed in the bowl of a stand mixer using a dough hook.)
Gather the dough into a ball, transfer to an oiled bowl and cover. Place the bowl in a warm spot to allow the dough to rise until it has doubled in size, about 1-1/2 – 2 hours.
Place the sundried tomatoes in a small saucepan and cover with water. On low heat, simmer them until they are plump, about 5 minutes. Drain and roughly chop the tomatoes. Puree the garlic with the olive oil in a food processor.
Heat a gas or charcoal grill on high heat. On a lightly floured work surface, roll out the pizza dough into a rough circle 12-inch diameter circle.
Place the dough directly on the grates and grill for 2-3 minutes with the lid closed until the crust has grill marks and has puffed up. Turn over the crust and grill for an additional 2 -3 minutes.
Remove the crust from the grill and flip it over so the first side that was grilled is facing down. Drizzle with the garlic olive oil and scatter the tomatoes and mozzarella across the crust leaving a 1/2-inch border. Return the pizza to the grill and cook until the cheese has melted, about 2 minutes. Top with arugula & chives and season with salt and pepper before serving.