Updated: Mar 30
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 pounds store-bought pizza dough (thawed if frozen)
1 pound fontina cheese, thinly sliced or grated
Sea salt and freshly ground pepper
1/2 cup micro arugula
Preheat grill to medium.
Brush a rimmed baking sheet with 1 tablespoon oil.
Using your hands, stretch dough into a 10-by-12-inch rectangle on baking sheet.
Lightly brush top of dough with remaining tablespoon oil.
Fold in half.
Gently transfer dough to grill, and unfold to lay flat.
Cover, and grill until underside is golden brown, 3 to 4 minutes.
Using a pizza peel or wide spatula, flip crust.
Top with cheese.
Cover, and grill until bottom of pizza is golden brown and cheese melts, 3 to 4 minutes more.
Transfer to a cutting board.
Season with salt and pepper.
Top with micro arugula, and drizzle with oil.
Cut into squares.
By Martha Stewert