10 pizza recipes

Pizza is fun and easy to make, and the different flavor and topping combinations in these recipes could satisfy any pizza lover.

2. Pizza on the grill, Greek-style

Three Many Cooks
Grilled fresh tomato and greek salad pizza.

Pam Anderson and Maggy Keet, Three Many Cooks

Serves 4
If making pizza dough from scratch, make it a couple of hours ahead and let it rise.

4 large Italian plum tomatoes, sliced thin (juice from sliced tomatoes reserved)

 2 tablespoons olive oil, divided

 3 garlic cloves, minced

1 pound store bought or 1/2 recipe homemade pizza dough

Salt and ground black pepper

3 ounces (about 3/4 cup) grated mozzarella cheese)

4 cups packed arugula or baby spinach

1/4 cup coarsely chopped kalamata olives

2 ounces crumbled feta (about 1/2 cup)

1. Turn all burners of a gas grill on high or build a charcoal fire. Meanwhile, lay sliced tomatoes on a baking sheet. Mix 1 tablespoon of the oil with the minced garlic. Drizzle oil over tomatoes; set aside.

2. Without punching or kneading dough (which makes stretching more difficult), turn dough onto a lightly floured surface. Using a dough scraper or sharp knife, quarter dough crosswise. 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.

3. Reduce grill heat to medium; lift stretched pieces of dough on grill. 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. Return pizza crusts, grilled side up, to baking sheet, topping each with a portion of tomatoes (pouring any remaining garlicky tomato liquid onto salad greens. Lightly sprinkle tomatoes with salt and top with a portion of mozzarella cheese. Return pizzas to grill; cover and continue to grill until pizza bottoms are spotty brown, 3 to 4 minutes longer. Transfer to a cutting board.

4. Meanwhile, toss arugula with olives, feta, remaining tablespoon of oil and a light sprinkling of salt and pepper. Drizzle in reserved tomato juice; toss to coat again. Top each pizza with a portion of salad; Transfer to a cutting board, cut into pieces and serve.

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