Grilled Pizza with Roasted Bell Peppers, Gruyere, and Arugula

I try to roast a batch of bell peppers at least once a week in the summer, because they are so easy and the reward is so great.  This pizza is simple and delicious.

Grilled Pizza with Roasted Bell Peppers, Gruyere, and Arugula

INGREDIENTS

• Pizza Dough (1 recipe below or 2 fresh dough packages from Trader Joes)

• About 5 roasted bell peppers

• 1 1/2 cups grated gruyere cheese

• Handful of arugula

METHOD

1) Heat grill to around 500 degrees.

2) Roll/toss/smush out dough to desired thickness and place onto lightly flowered surface (one that you can use to move the dough from kitchen to grill - I use a large cutting board)

3) Top with cheese and bell peppers.

4) Slide pizza onto grill, taking care to start at the back of the grill and move forward so you do not have to try and move the pie before it starts to cook.

5) Close lid and let cook for about 5 minutes.  

6) Open lid, sprinkle arugula evenly over, and close lid for another minute or until pizza is done to your liking.

7) Slide pizza off of grill onto cutting board, slice and enjoy.

Roasted Bell Peppers

To roast bell peppers, just take whatever bell peppers you have on hand, throw them on the grill (we have gas, and do these around 500 degrees) (you could also do them in the oven at 450 or so, on a baking sheet) and let them go, checking and turning every couple of minutes, until they look like this:

Place the blackened peppers in a brown paper bag, roll the top to seal, and let them sit for about 10 minutes.  Pull them out and peel them by rubbing them with your fingers or a towel - the skin will come off very easily but they will be HOT.  Remove the seeds as you go. You can use them immediately or store them in the fridge in olive oil for about two weeks.

Easy Pizza Dough

Adapted from Mark Bittman's How to Cook Everything

INGREDIENTS

• 1 teaspoon instant or rapid rise yeast (very important that it is not regular yeast)

• 3 cups all-purpose flour

• 2 teaspoons coarse Kosher or sea salt

• 1 to 1 1/4 cups water

• 2 tablespoons plus 1 tablespoon olive oil

METHOD

1. Combine the yeast, flour, and salt in food processor. Pulse to mix.

2. With processor on, add the 1 cup of water and 2 T of oil in a steady stream through the funnel.

3.  Continue processing for a few seconds, adding more water until the mixture forms a ball and is slightly sticky - this takes very little time.

4. Turn the dough out onto a floured surface and knead for a few seconds until it forms a smooth round ball. 

5. Use the last tablespoon of oil to grease a bowl, and place the dough in the bowl. Cover and let rise in a warm, draft free area (I put it on the hood of my car in the garage) until it doubles in size (1-2 hours). 

4. Heat the oven to 500 degrees F while you stretch out the dough.

5. Add your toppings and cook for 10-12 minutes.