Grilled Pizza with Roasted Tomatoes and Arugula

photo by sara tady ©

Every once in a while I make something my husband coins as "special".  This was one of those things.  Super simple yet super gourmet.

photo by sara tady ©

Ingredients:
Pizza Dough- I used the garlic herb dough from Trader Joe's
Fresh Buffalo Mozzarella
Arugula
2 Tomatoes
Pizza sauce/ Marinara

Directions:
1) Preheat oven to 400.
2) Slice tomatoes thin.  Salt and pepper both sides.  Drizzle with olive oil. Place on a baking sheet and into oven for 15 minutes
3) Roll out (or stretch out like I do) the dough. Use flour if needed. Place directly onto a hot grill for 4 minutes and then flip for 3 minutes.  If you don't have a grill you can use your oven just put it on a baking sheet.  It won't be as good though, fair warning :)
4) Spoon pizza sauce on the most undercooked side (should be the second side) then layer on cheese, tomatoes and whatever dried herbs you like.  I used oregano, red pepper flake and parsley.  I also happened to have a block of Pecorino in the fridge so I shaved some on top-such a bonus!
5) Put back on the grill for another 3 minutes or so.
6) Take out and top with arugula.

Almond Arugula Pesto

photo by sara tady ©

Who doesn't love pesto?  Pesto is usually something I keep on hand in the fridge for quick additions to pasta, sandwiches and I even add a spoonful to my eggs.  I had a beautiful bunch of arugula from our vegetable box and a bag of almonds.  I figured I'd try a spin on the typical basil pesto.  It was delish!  Feel free to substitute basil for the arugula and pine nuts for the almonds if you'd like to make your own traditional pesto.

Ingredients:

1 bunch of arugula

a couple handfuls of toasted almonds (1/3 cup)-toast for a couple minutes in a pan on the stove

1 garlic clove- chopped (2 cloves if you're a garlic lover)

extra virgin olive oil (evoo)

1/4 cup parmesan/ romano cheese

salt/pepper

Directions:

1) In a blender/food processor, drop in arugula, almonds, chopped garlic, parmesan cheese, pepper

2) drizzle in some evoo, put the top on and pulse.  Drizzle in more evoo until the consistency is "sauce-like".  Blend until smooth.

3) taste for saltiness, add salt if necessary.