Ingredients
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 pounds store-bought pizza dough (thawed if frozen)
1 pound fontina cheese, thinly sliced or grated
Sea salt and freshly ground pepper
1/2 cup baby arugula
Preparation
Preheat grill to medium. Brush a rimmed baking sheetwith 1 tablespoon oil. Using your hands, stretch dough intoa 10-by-12-inch rectangle on baking sheet. Lightly brush topof dough with remaining tablespoon oil. Fold in half.
Gently transfer dough to grill, and unfold to lay flat. Cover,and grill until underside is golden brown, 3 to 4 minutes. Usinga pizza peel or wide spatula, flip crust. Top with cheese. Cover,and grill until bottom of pizza is golden brown and cheesemelts, 3 to 4 minutes more.
Transfer to a cutting board. Season with salt and pepper.Top with arugula, and drizzle with oil. Cut into squares.
