This recipe begins after you have pizza dough and pesto at hand.
Turn your outdoor grill on high and clean as needed.
Toss the arugula with a small amount of olive oil, salt and pepper and set aside.
Roll out the pizza dough to your designed size and thickness and transfer it to a well greased piece of aluminum foil or cookie sheet.
Brush olive oil on one side of the dough.
When the grill registers between 500-550 degrees, transfer the pizza dough to the grill, olive oil side down on the grill. Brush the second side of the dough with olive oil and close the lid.
After 2-3 minutes, flip the dough over and quickly add the pesto sauce, Roma tomatoes and mozzarella balls. Shut the lid and let cook for 5-7 minutes. Each grill is different, so watch it carefully!
Once the toppings are hot and the cheese is melted, remove the pizza from the grill.
Remove from the grill and let it sit for 2-3 minutes.
Add the arugula to the top of the pizza.