Grilled Mushroom, Onion, and Fontina Pizzas with Fresh Tomatoes and Arugula

Ingredients

• 3 Tbs. extra-virgin olive oil; more for drizzling
• Balsamic vinegar, for drizzling
• ¼ inch thick
• 3 cups grated Fontina Val d’Aosta (9-½ oz.)
• 2 medium yellow, purple, or orange tomatoes, sliced
• Pizza dough
• 1-½ cups Fresh Tomato Sauce
• + 11 more ingredients
• • 12-½ oz. (2-¾ cups) bread flour; more as needed
  • 1-¼ oz. (¼ cup) semolina flour; more for dusting
  • ½ cup loosely packed small fresh basil leaves
  • 1 large red onion, sliced into ½-inch-thick disks
  • 2 tsp. chopped fresh basil
  • 2 tsp. rapid-rise (instant) yeast
  • 4 large portobello mushroom caps, gills and stems removed
  • 2 cups baby arugula
  • 1-½ tsp. fine sea salt
  • Kosher or sea salt and freshly ground black pepper
  • 3 Tbs. extra-virgin olive oil; more for the bowl

Combine the bread flour, semolina, yeast, and sea salt in a food processor fitted with the metal blade. Pour 1 cup of cool water through the feed tube, pulsing as you pour. With the motor running, pour the oil through the feed tube and process until the dough comes together, about 1 minute. Turn...

View full recipe at Fine Cooking