Grilled Caprese Salad Pizza

• 1 lb. mixed tomatoes
• 1 clove garlic
• 1 tbsp. olive oil
• 4 tsp. olive oil
• kosher salt
• Pepper
• 1/4 c. Fresh basil
• flour
• 1 lb. pizza dough (thawed, if frozen)
• 4 oz. part-skim mozzarella
• 3 c. arugula
• shaved Parmesan

1. Heat the grill to medium-high.
2. In a large bowl, combine the tomatoes, garlic, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper; fold in the basil.
3. On a lightly floured surface, shape the pizza dough into two 10-inch rounds.
4. Place on a baking sheet and brush the top of each round with 1 teaspoon oil.
5. Transfer to the grill, oiled-side down, and cook, covered, until the tops begin to bubble and the bottoms become crisp, about 2 minutes.
6. Brush the top of each round with 1 teaspoon oil.
7. Turn over, sprinkle the grilled sides with the mozzarella and cook, covered, until the bottoms are golden brown and crisp and the mozzarella has melted, about 3 minutes.
8. Transfer to a cutting board.
9. Fold the arugula into the tomato mixture.
10. Spoon the mixture over the pizza; top with Parmesan, if desired.

mixed tomatoes, clove garlic, olive oil, olive oil, kosher salt, pepper, fresh basil, flour, pizza dough, mozzarella, arugula, parmesan

Taken from www.delish.com/recipefinder/grilled-caprese-salad-pizza-recipe-wdy0713 (may not work)