Grilled Pizza in 3 Easy Steps

1. Start with a prepared pizza crust, preferably whole grain, one side brushed with canola oil. (Not olive oil; it could burn.) Place on a medium-hot grill for 3-4 minutes, until brown on that side, and remove to a heat-proof plate, browned side up.
2. Spread your toppings evenly. I used pesto, topped by sliced figs and slices of prosciutto. Sprinkle cheese (s) of choice--I used goat cheese crumbles and shaved Parmesan--over all and return to the grill. Close the lid and cook for another 3-4 minutes, until cheese is melted. Be sure to check the bottom of the pizza so it doesn't overcook.

With Prosciutto, Figs and Goat Cheese

3. (Optional) We learned this serving style in Europe, which is to top your hot pizza with a little arugula salad before slicing. It's just arugula tossed with a little olive oil, cracked pepper, sea salt and a few small tomatoes cut in half. Be creative and add anything that sounds good, such as capers, more shaved cheese, chopped olives -- and so on.

Topped with Arugula Salad

Arugula, fennel and apricot salad

The current (June) issue of Bon Appetit included this marvelous recipe that uses several adored ingredients.
Arugula is available now at many farmers' markets -- it's a cooler-weather green. You can still find fresh fennel, even though its peak season is earlier in the year.
And fresh apricots are just starting to get good.

Yum!
Recipe: Arugula, Fennel and Apricot Salad
(Serves 6)

Ingredients:

• 2 tablespoons white balsamic vinegar
• 2 tablespoons minced shallot
• 3 tablespoons extra-virgin olive oil
• 1 5-ounce container arugula leaves
• 1 large fennel bulb, very thinly sliced, plus 1 tablespoon chopped fronds
• 6 large apricots, pitted, sliced
• 1/4 cup unsalted natural pistachios (or walnuts, my preference)
  

Instructions: Whisk together vinegar, shallot and olive oil. Place arugula, fennel and apricots in a large bowl and toss with the dressing. Sprinkle with nuts, and serve.

Sexy summer pizza -- healthy and delicious

What makes it sexy? Why, figs, of course--a fruit some people think of as an aphrodesiac.

Key ingredients for this delightful concoction (in addition to the figs): whole wheat pizza crust, a modest amount of cheese and arugula or spinach as a post-oven, last minute addition.
Topping a cooked pizza with salad greens is an idea I got in Europe a couple of summers ago--in Italian restaurants in places like Lucerne, Switzerland and Heidelburg, Germany.

In this combination of flavors, the sweetness of the figs offset the salty capers and creamy cheese, while the pesto base gave it a garlicky kick. My husband and I both thought it was a dandy pizza!

Step 1: Using a ready-made whole wheat pizza crust, spread 2 T pesto evenly over the crust. Then evenly spread these ingredients -- coarsely chopped, steamed broccoli, 2 T drained capers, 1 1/2 cups shredded cheese (I used an herbed Havarti from a local source) and 5-6 thinly sliced fresh figs.
Step 2: Bake for 10 minutes in the middle of an oven that has been preheated to 450 degrees.
Step 3: In a salad bowl, toss 3 cups arugula with 1-2 T good olive oil. I also tossed in a handful of Sun Gold cherry tomatoes.
Step 4: Remove pizza from the oven, mound salad atop. Let rest for a couple of minutes, then cut and serve.

This is an entire balanced meal for 2 people--we even had a slice left over.