Grilled pizza with spinach and feta

8 servings

Ingredients

Quantity Ingredient
1½ cup All-purpose flour
½ cup Yellow cornmeal
1 pack Quick-rising yeast
1 teaspoon Salt
½ teaspoon Sugar
1 teaspoon Olive oil
2 teaspoons Olive oil
2 bunches Scallions; chopped (1 cup)
(white and light green parts)
2 mediums Clove garlic; minced
1 pounds Fresh spinach; stemmed
½ cup Part-skim ricotta cheese
½ teaspoon Salt
½ teaspoon Freshly ground black pepper
¼ teaspoon Cayenne
¾ cup Crumbled feta cheese; (4 oz.)
½ cup Chopped fresh dill
16 Cherry and/or yellow pear tomatoes; up to 24
Cut in half

Directions

PIZZA DOUGH

REMAINING INGREDIENTS

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 ⅔ cup water and 1 teaspoon oil. Heat on stove top or in microwave until hot to the touch. An instant-read thermometer should register between 110F and 120F. 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 our 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.

Using your hands, transfer 2 dough circles to hot side of grill. Cover grill and cook until dough has puffed and underside is light golden, 1 to 1½ 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 of 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.; 210 PROT.; 17G TOTAL FAT (9G SAT. FAT); 61G CARB.; 50MG CHOL.; 1,447MG SOD.; 7G FIBER Converted by MC_Buster.

By Kathleen <schuller@...> on Jun 05, 1999.

Recipe by: Vegetarian Times Magazine, June 1999, page 27 Converted by MM_Buster v2.0l.

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