Arugula Salad Grilled Pizza
Arugula Salad Grilled Pizza. Cheesy, refreshing, smoky goodness all in one bite. This pizza is loaded with a layer of Dijon mustard, gruyere cheese, a shallot arugula salad, and topped with crispy pepper crusted bacon. So many perfect flavors, super colorful, and absolutely perfect with some red wine on a Friday night! You know we always go for pizza on Friday and honestly you can never go wrong! Cheers ;) !!
Another Friday, another grilled pizza. I think you guys know the deal by now, Friday is pizza night. And honestly there’s nothing better than a simple dinner on Friday night with plenty of grilled pizzas, some fun appetizers, and yes of course, cocktails!
This pizza has always been one of my favorites. In high school, we used to have a standing Friday night tradition called Pizza Fridays. My friends would come over every Friday and my mom would always make us pizzas. This Arugula pizza was one that hit the menu quite often, and it was always a crowd pleaser.
We hadn’t made this recipe in SO long, so this weekend we decided it was time to bring it back. But this time we decided to try it grilled. Super crispy, extra cheesy, char grilled smokey flavors. I’m talking melt in your mouth delicious. This pizza was definitely as good as I remembered it, but honestly even better this time because pizza pretty much always better on the grill!
Needless to say, I will most likely be making this one again next week. It was just TOO good.
Ingredients
1 pizza dough (homemade or store-bought)
1/4 cup dijon mustard
8 ounces gruyere cheese; shredded
6 ounces thick cut pepper bacon; cut into 1 inch pieces
1 medium shallot; minced
5 ounces fresh arugula
3 tablespoons olive oil
1 tablespoons red wine vinegar
salt and pepper
Directions
Roll out the pizza dough. Transfer the dough to the grilling pan spraying the pan first with olive oil.
Place grill pan on medium-high grill. Grill until lightly browned (this should take about 5 minutes but keep an eye on it so it doesn’t burn). Flip the dough and spread the mustard over evenly. Top with the cheese. Close grill and cook for another 4 - 5 minutes or until crust is charred and cheese has melted.
Meanwhile cook the bacon. In a medium skillet, heat until bacon is crisp. Using a slotted spoon, transfer the bacon to paper towels. Set aside. In the same skillet, cook the shallot in the bacon fat until soft, about 2 minutes. Transfer to a small bowl using a slotted spoon.
In the bowl with the shallots, add the olive oil, red wine vinegar, salt and pepper. Whisk to combine. In a separate bowl, toss the arugula with the shallot vinaigrette.
Transfer the pizza to a serving board, top with bacon and arugula salad.
