Grilled Pizza With Spinach And Feta

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Grilled Pizza With Spinach And Feta

 

Recipe By : www.vegetariantimes.com 6/00

Serving Size : 8 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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***PIZZA DOUGH***

1 1/2 cups all-purpose flour

1/2 cup yellow cornmeal

1 package quick-rising yeast

1 teaspoon salt

1/2 teaspoon sugar

1 teaspoon olive oil

***REMAINING INGREDIENTS***

2 teaspoons olive oil

2 bunches scallions -- chopped (1 cup)

(white and light green parts)

2 medium clove garlic -- minced

1 pound fresh spinach -- stemmed

1/2 cup part-skim ricotta cheese

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne

3/4 cup crumbled feta cheese -- (4 oz.)

1/2 cup chopped fresh dill

16 cherry and/or yellow pear tomatoes -- up to 24

cut in half

 

8 Servings Lacto

 

Now you can enjoy homemade pizza all summer long without heating up your

kitchen. Grilling produces an exceptionally light and crisp pizza

crust. You will need a covered charcoal grill or gas grill with 2 burners

to properly grill pizza using indirect heat. If time is limited, you can

also use prepared or purchased pizza dough.

 

Pizza dough: In food processor, combine flour, cornmeal, yeast, salt and

sugar and pulse on and off to mix. In small saucepan or glass measuring

cup, combine 2/3 cup water and 1 teaspoon oil. Heat on stovetop or in

microwave until hot to the touch. An instant-read thermometer should

register between 110øF and 120øF.

 

With food processor motor running, gradually pour hot liquid through feed

tube. Process until dough forms a ball, then process for 1 minute to

knead. (If mixture is too dry, add 1 to 2 tablespoons warm water.)

 

Transfer dough to lightly floured surface. Cover with plastic wrap and let

rest for 20 to 30 minutes. (Dough can be prepared 1 day ahead and

refrigerated.)

 

Meanwhile, in large pot, heat 2 teaspoons oil over medium-high heat. Add

scallions and garlic and cook, stirring, until just softened, 30 to 60

seconds. Add spinach and cook, tossing with tongs, just until wilted, 3 to

4 minutes. Drain spinach mixture in colander, pressing out moisture.

 

In medium bowl, mix ricotta, salt, pepper and cayenne. Stir in spinach

mixture, feta and dill. Prepare grill for indirect cooking: If using

charcoal grill, build a hot fire in one half of grill. If using gas grill,

preheat one burner on high, leaving the other unlit.

 

Dust 2 baking sheets with cornmeal. Divide pizza dough into 4 pieces. On

lightly floured surface, roll each piece into 8-inch circle. Place 2 dough

circles on each prepared baking sheet. Bring crusts and spinach topping to

grill.

 

Carefully place 2 dough circles on hot side of grill. Cover grill and cook

until dough has puffed and underside is light golden, 1 to 1 1/2

minutes. Using tongs, flip crusts over and place on cooler side of

grill. Spread one-quarter of topping (about 1 cup) over each crust. Top

with half the tomatoes. Cover and cook until crusts are crisp and topping

is heated through, 3 to 5 minutes. Repeat with remaining crusts, topping

and tomatoes. Serve right away.

 

Per serving: 475 cal.; 21g prot.; 17g total fat 9(g sat. fat); 61g carb.;

50mg chol.; 1,447mg sod.; 7g fiber

 

 

 

 

 

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