Grilled Garden Vegetables Pizza

• 1/2 each pizza dough frozen and defrosted
• 2 1/2 tablespoons olive oil plus more for grilling
• 7 ounces mozzarella cheese freshly thinly sliced
• 1 cup cherry tomatoes cut crosswise
• 1 large red onion thinly sliced
• 5 cloves garlic finely minced
• 1/2 cup black olives
• 2 1/2 tablespoons capers drained
• 1 bunch arugula (roquette) baby
• 1 x salt and black pepper to taste

1. Heat grill to 350F (180C).
2. Divide 1/2 of the pizza dough into half.
3. Put one of the half dough on a baking sheet coated with cooking spray.
4. Stretch out the dough to form a rough rectangle almost the size of the baking sheet ( 9 by 13 inches)
5. Lift the dough from the baking sheet, from 1 end and carefully arrange it on the grill.
6. When the bottom is browned, around 4 minutes, using a tongs, turn the pizza crust over.
7. Keep cooking for 1 to 2 minutes, or until the second side begins to brown.
8. Move the crust to a cooler area of the gill by using a tongs and brush it with olive oil.
9. Arrange half of the toppings, starting with the fresh mozzarella, then the tomato, red onion, garlic, olives, and capers.
10. After about 3 minutes, the cheese melts.
11. Slide the pizza onto a baking sheet, sprinkle half of the arugula evenly on top and season with salt and pepper.
12. Repeat with the other half of dough.
13. Serve warm.
14. Make 2 main dish servings or 4 appetizer servings.

olive oil, mozzarella cheese, cherry tomatoes, red onion, garlic, black olives, capers, arugula, salt

Taken from recipeland.com/recipe/v/grilled-garden-vegetables-pizza-51839 (may not work)