This pizza boasts a refreshing contrast between the hot crust, bubbling with melted cheese, and the cold and tangy salad topping.
MAKES TWO 10- TO 11-INCH PIZZAS
SALAD TOPPING
| 3 | cups arugula or watercress, any gangly stems pinched off |
| 2 | small red-ripe tomatoes, preferably Italian plum, chopped |
| ¼ | cup diced red onion, soaked for several minutes in hot water and drained |
| ¼ | cup capers, rinsed if you prefer a milder flavor |
| 1 | tablespoon extra-virgin olive oil |
| Splash or two of red wine vinegar |
CHEESE TOPPING
| ¾ | cup grated mozzarella cheese, at room temperature |
| ½ | cup fresh-grated Parmesan cheese, at room temperature |
| 2 | tablespoons minced fresh basil |
| 1 | garlic clove, minced |
| ½ | teaspoon crushed dried hot red chile |
| ½ | teaspoon dried oregano |
| 1 | tablespoon extra-virgin olive oil |
| Lean-and-Mean Pizza Crust ([>]) |
Fire up the grill for a two-level fire capable of cooking at the same time on both high heat (1 to 2 seconds with the hand test) and medium-low heat (6 seconds with the hand test).
Prepare the salad topping, mixing together the ingredients in a medium bowl. Refrigerate until needed. Prepare the cheese topping, combining the ingredients in a medium bowl.
Place the toppings, the oil, and an oil brush within easy reach of the grill. The process needs to go quickly once you begin cooking. Place a bakingsheet near the grill on a convenient work surface and have your largest spatula handy too.
Transfer the first crust to the grill, laying it directly on the cooking grate. Grill uncovered over high heat for 1 to 1½ minutes, until the crust becomes firm yet still flexible. (Don't be alarmed if it puffs up; you'll flatten it when you flip it over.)
Flip the crust onto the baking sheet cooked side up. Immediately brush with half of the oil and sprinkle with half of the cheese mixture. Quickly remove the pizza from the baking sheet and return it to the grill, uncooked side down, arranging the pie so that half of it is over high heat and the other half is over medium-low. Cook the pizza another 3 to 4 minutes, rotating it in quarter turns about once a minute. With the spatula, check the bottom during the last minute or two, rotating a bit faster or slower if needed to get a uniformly brown, crisp crust. Near the end of the cooking, with about 1 minute left, top the pizza with half of the salad topping.
Slice the pizza into wedges and serve immediately. Repeat the process for your second pizza.
TECHNIQUE TIP: Porous pizza dough absorbs wood smoke more readily than most grilled food, even in a quick cooking process. You can taste the difference in commercial pizzas baked in wood ovens, and you can replicate much of that flavor at home by grilling over real wood embers or adding wood chips to the fire.