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Grilled Pizza with Fontina and Micro Arugula

Updated: Jun 16, 2020

This recipe may have originated with Martha Stewart, but we're giving it a re-boot and a BrightFresh spin to keep you focused on the point of it all - plant-based nutrition. We think Martha would agree, and we know you'll love the sharp, peppery flavor that our Micro Arugula brings to this hearty classic.

This recipe method calls for a grill or pizza over, however, you can use the broiler option on any conventional oven. Ovens do vary, so use caution so as not to burn the dough! Another option is to grill dough on an outside bbq.


2 tbsp. extra-virgin olive oil, plus more for drizzling

2 lbs. store-bought pizza dough (thawed if frozen)

1 pound fontina cheese, thinly sliced or grated

1 cup chopped fresh tomatoes, or pizza ingredients of your choice, like mushrooms, green/red peppers.

Sea salt and freshly ground pepper

1 cup micro arugula


  1. Preheat grill to medium. (preheat broiler to 400)

  2. Brush a rimmed baking sheet with 1 tablespoon oil.

  3. Using your hands, stretch dough into a 10-by-12-inch rectangle on baking sheet.

  4. Lightly brush top of dough with remaining tablespoon oil.

  5. Fold in half.

  6. Gently transfer dough to grill, and unfold to lay flat.

  7. Cover, and grill until underside is golden brown, 3 to 4 minutes.

  8. Using a pizza peel or wide spatula, flip crust.

  9. Top with cheese (and any other pizza ingredients you want)

  10. Cover, and grill until bottom of pizza is golden brown and cheese melts, 3 to 4 minutes more.

  11. Transfer to a cutting board.

  12. Season with salt and pepper.

  13. Top with micro arugula, and drizzle with oil.

  14. Cut into squares.

Remember to Live Well, Eat Well and Be Well with BrightFresh!

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