Ingredients
Scale
- 1 ball pre-made pizza dough (about 12–14 inches when stretched)
- 4 ounces soft goat cheese (chèvre), crumbled
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons liquid honey
- 1 cup fresh arugula
- 1/4 cup thinly sliced red onion
- 1 tablespoon balsamic glaze (or reduction)
- Pinch of flaky sea salt and black pepper
Instructions
- Step 1: Preheat a gas or charcoal grill to medium-high heat (about 400°F). Lightly brush one side of the stretched pizza dough with 1 tablespoon of the olive oil.
- Step 2: Place the dough oil-side down directly onto the clean grill grates. Grill for 2-3 minutes until the underside is lightly charred and visible bubbles form on the top surface.
- Step 3: Using tongs, flip the dough to the grilled side. Quickly brush the newly flipped side (the raw side) with the remaining 2 tablespoons of olive oil, then immediately scatter the crumbled goat cheese and thinly sliced red onion evenly across the surface.
- Step 4: Reduce the heat slightly or move the pizza to an indirect heat zone if flare-ups occur. Close the grill lid and continue cooking for 3-5 minutes, until the bottom crust is crispy and the goat cheese is warmed and slightly melted.
- Step 5: Carefully remove the pizza from the grill using a pizza peel or large spatula. Immediately drizzle the entire pizza surface with the honey and the balsamic glaze, then top with the fresh arugula and a final pinch of sea salt before slicing and serving.
Notes
- Store leftover slices tightly wrapped in the refrigerator for up to three days, but remove the arugula before storing if you plan to keep it for more than a day.
- Skip the microwave; reheat individual slices in a toaster oven or standard oven set to 350°F for a few minutes to restore that essential crust crispiness.
- For a complete meal, pair the sweetness of the honey and the sharp goat cheese with a complementary side of lightly dressed mixed greens or thinly sliced turkey prosciutto.
- Always clean and oil your grill grates thoroughly *before* preheating to prevent the dough from sticking or tearing during the essential first flip.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American