Grilled Pizza With Italian Cheeses and Bitter Greens

• 6 ounces pizza dough (see recipe)
• 1/4 cup extra-virgin olive oil
• 1 clove garlic, minced
• 1/4 cup shredded bel paese or Italian fontina cheese
• 3 tablespoons freshly grated Parmigiano-Reggiano cheese
• 1 ripe medium-size tomato, peeled, seeded and coarsely chopped
• 8 leaves of arugula (see note)

1. Prepare a hot charcoal fire with the coals mounded in the center.
2. Punch the dough down.
3. Oil a baking sheet, and stretch the dough out on it to form a 10- to 12-inch circle 1/8-inch thick.
4. Gently lift the dough, using both hands, and drape it onto the grill over the hottest part of the fire.
5. Within a minute, the dough will puff slightly, and the bottom will stiffen.
6. As soon as grill marks appear on the underside, turn the dough over with tongs, and move it to the edge of the grill, away from the heat.
7. Quickly brush the dough with 1 tablespoon oil.
8. Scatter the minced garlic over the dough.
9. Sprinkle on the cheeses, followed by the chopped tomato.
10. Arrange the arugula leaves on top.
11. Drizzle with the remaining oil.
12. Slide the pizza back over the coals.
13. Cook the pizza, rotating frequently, for 30 to 60 seconds, or until the bottom is slightly charred and the cheeses bubble.
14. Serve at once.

pizza, extravirgin olive oil, clove garlic, cheese, cheese, tomato, arugula

Taken from cooking.nytimes.com/recipes/4544 (may not work)