Bonnie: The peppery taste is what draws me to arugula. It’s not crunchy like iceberg or the ribs of romaine; it’s soft like mesclun with a peppery kick. I’ve had trouble finding good quality fresh arugula locally, that is, until Earthbound introduced this organic pre-washed version.

I often toss it with a light balsamic and olive oil vinaigrette— sometimes adding artichoke hearts and diced tomatoes—and serve it as is or atop grilled pizza. That’s a recipe I demonstrated at the Hartford Civic Center with my cousin Susan Tandy assisting as my sous chef. A memorable demo, as off stage behind the scenes we had no facilities other than a folding table to do our prep with the only running water a 7-minute walk away. Far from glamorous, but we managed!

Back to that arugula-topped pizza and some details so you can make it too.

The first time I considered grilling pizza, I was sure the dough would just fall thru the grates. It didn’t. In fact, the dough immediately begins cooking as it touches the hot grill. Just try it.

Seriously, if you’re looking for a way to entertain, buy a bag of arugula, pre-made pizza dough, and some freshly grated Parmigiano Reggiano cheese and make my salad-topped grilled pizza. It’s quick, delicious, impressive and fun.

If you plan to top your pizza with it, dress the your arugula salad before you start cooking. Have the dough ready too. Take a portion of pizza dough about the size of a lemon (either homemade or bought at the supermarket or local pizzeria), flatten it (with a rolling pin or just the heel of your hand), not worrying about the irregular shape, and you’re ready.

At grill side, have a brush, olive oil, salt, pepper and some grated Parmigiano-Reggiano. Brush one side of the rolled dough with olive oil and just toss it—oiled side down—on the pre-heated grill for a couple of minutes until crispy. Brush the exposed side with olive oil, then using long tongs (or silicone gloves) flip to its other side, and sprinkle with some grated cheese.

This is where the recipe will differ if you’re not planning to top it with salad: Add whatever ingredients you want at this point. Our favorite—especially in late summer when tomatoes are bursting with flavor—is sliced tomatoes, chèvre  and lots of freshly ground black pepper.

Then reduce the grill’s heat to low, cover, and let cook 3 to 4 minutes until cheese is melted and dough is cooked. Serve the individual pizzas topped with the arugula salad.

Bryan: I wasn’t thinking of grilled pizza until Bonnie mentioned it, but these bagged salads are truly the perfect addition to the warm cheesy entree (seriously, go home and grill a pizza this week—you’ll never look back). I’m generally a romaine fan, but a softer salad of spinach and arugula with goat cheese crumbles and a fruity vinaigrette (raspberry) is a perfect summer BBQ addition. Add grilled chicken or seared tuna to this for a compete meal. Earthbound makes preparation so simple… your dinner will be complete by just opening the bag.

Eric: You may find it interesting to read my brother’s suggestion about throwing pizza dough on the grill, but I must agree with him that once you do, you won’t look back. My only advice, if you’re trying it for the first time, is to remember my Mom’s advice and oil each side of the dough so that it doesn’t stick to the grill. On a different note, the main focus is on Baby Arugula, and although it’s not the most exciting of the products mentioned, it does claim a position as one of the most useful “spin-offs” of the packaged lettuce market. Having worked in my fair share of kitchens and restaurants, I’ve developed an attachment to the once seemingly foreign salad ingredient. In a sandwich, salad, or even as a side to a nice main course, this type of lettuce can be a delicious addition. As most packaged salads, Earthbound Baby Arugula has an open and serve quality, and brings restaurant mise en place to your home refrigerator.