Grilled Fresh Tomato & Greek Salad Pizza

• 4 large Italian plum tomatoes, sliced thin (juice from sliced tomatoes reserved)
• 2 tablespoons olive oil, divided
• 3 garlic cloves, minced
• 1 lb store-bought pizza dough (or homemade)
• salt & fresh ground pepper
• 3 ounces about 3/4 cup grated mozzarella cheese
• 4 cups packed arugula or 4 cups Baby Spinach

1. Turn all burners of a gas grill on high or build a charcoal fire.
2. Meanwhile, lay sliced tomatoes on a baking sheet.
3. Mix 1 tablespoon of the oil with the minced garlic.
4. Drizzle oil over tomatoes; set aside.
5. Without punching or kneading dough (which makes stretching more difficult), turn dough onto a lightly floured surface.
6. Using a dough scraper or sharp knife, quarter dough crosswise.
7. Working one at a time, stretch each portion into a rustic 12- by 3 1/2- to 4-inch rectangle; transfer to a large cornmeal-coated baking sheet.
8. Reduce grill heat to medium; lift stretched pieces of dough on grill.
9. Cover and cook until bottoms are spotty brown, moving them around and punching dough down as necessary to ensure even cooking, 3 to 4 minutes.
10. Return pizza crusts, grilled side up, to baking sheet, topping each with a portion of tomatoes (reserving any remaining garlicky tomato liquid).
11. Lightly sprinkle tomatoes with salt and top with a portion of mozzarella cheese.
12. Return pizzas to grill; cover and continue to grill until pizza bottoms are spotty brown, 3 to 4 minutes longer.
13. Transfer to a cutting board.
14. Meanwhile, toss arugula with olives, feta, remaining tablespoon of oil and a light sprinkling of salt and pepper.
15. Drizzle in reserved tomato juice; toss to coat again.
16. Top each pizza with a portion of salad.
17. Transfer to a cutting board, cut into pieces and serve.

italian plum tomatoes, olive oil, garlic, storebought pizza dough, salt, mozzarella cheese, arugula

Taken from www.food.com/recipe/grilled-fresh-tomato-greek-salad-pizza-508531 (may not work)