2 Tbs extra-virgin olive oil thick
2 garlic cloves, sliced 1 oz Parmigiano-Reggiano
1/2 batch thin-crust pizza dough cheese, grated
(see related recipe 1 cup cherry tomatoes, halved
at right) 1/4 cup baby arugula
All-purpose flour for dusting 1/4 cup chopped fresh basil
6 oz fresh mozzarella cheese, Kosher salt, to taste
sliced 1/4 inch
1 Prepare a hot fire in a grill and preheat a grill-top pizza stone for at least 30 minutes, until the thermometer on the stone registers 500ºF.
2 In a small fry pan over low heat, warm the olive oil. Add the garlic, then remove the pan from the heat.
3 Using a rolling pin or your hands, gently roll out or stretch the pizza dough into a 10-inch round. Lightly dust a pizza peel with flour and lay the dough on top. Lightly brush the dough with the garlic-infused olive oil. Scatter the mozzarella and Parmigiano-Reggiano cheeses evenly over the dough, leaving a 1/2-inch border. Arrange half of the tomatoes on top.
4 Carefully slide the pizza onto the preheated pizza stone, cover the grill and bake until the crust is golden brown, 8 to 10 minutes. Scatter the remaining tomatoes, the arugula and basil on top and season with salt. Using the pizza peel, transfer the pizza to a cutting board and cut into slices. Serve immediately.
