I made this recipe twice in the past two weeks, not because I screwed it up the first time but because it was so good. The dough was easy to put together using a mixer and due to the humidity, the rise was a snap. I did the pizza on the grill because it tastes fantastic, is much faster and you don't heat up the kitchen.The key to grilling pizza is to cook it for a couple of minutes on one side, flip it over. Then add your toppings, close the hood and let it cook just a few more minutes. The dough will cook through with great grill marks and the cheese gets all melty. Then add the arugula tossed with the vinaigrette.
I love the goat cheese with the peppery arugula and fresh lemon. You can find this recipe here. And thanks to Andrea of Nummy Kitchen for the great Barefoot Bloggers pick!