West Coast Grilled Vegetable Pizza |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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The ingredients can be varied and be made to your liking. I love this! It was found on the Martha Stewart web site. Ingredients:
3 tablespoons olive oil |
all-purpose flour, for shaping dough |
1 lb store-bought pizza dough, fresh (if frozen) or 1 lb thawed pizza dough (if frozen) |
2 plum tomatoes, thinly sliced crosswise |
2 scallions, white and green parts separated, thinly sliced |
5 ounces soft fresh goat cheese, crumbled |
coarse salt, to taste |
fresh coarse ground black pepper, to taste |
crushed red pepper flakes, to taste |
5 ounces baby spinach, washed & rinsed |
1 avocado, halved, pitted, peeled, and diced |
2 tablespoons red wine vinegar |
Directions:
1. Heat grill to medium.
2. Brush a large rimless baking sheet (or an inverted rimmed sheet) with 1 tablespoon oil.
3. On a lightly floured work surface, roll and stretch dough to two 8-inch ovals or rounds.
4. Transfer to prepared sheet.
5. Brush tops with 1 tablespoon oil.
6. Transfer dough to grill.
7. Cook, without turning over, until undersides are firm and begin to char, 2 to 3 minutes.
8. Using tongs and a large spatula, place crusts on baking sheet, grilled side up.
9. Scatter crusts with tomatoes, scallion whites, and cheese; season with salt and pepper, and slide back onto grill.
10. Cook, rotating occasionally, until cooked through and cheese begins to melt, 3 to 5 minutes.
11. Transfer to a cutting board.
12. In a medium bowl, combine spinach, avocado, scallion greens, vinegar, and remaining tablespoon oil; season with salt and pepper, and toss to combine.
13. Pile mixture onto pizzas; halve, and serve.
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