Delicious West Coast Grilled Vegetable Pizza

Grilled pizzas topped with avocado, fresh spinach, and goat cheeses are a California dream come true.

Stretch the dough to whatever shape fits your grill most easily: round, oval, or even free-form. Flipping a large round of dough on a hot grill can be tricky, so we made two smaller pieces and turned them over with tongs and a spatula — no sweat.

 

Courtesy of Martha Stewart

Serves: 4

Total Time: 25 min

Prep Time: 25 min

 

Ingredients

• 3 tablespoon(s) olive oil
• All-purpose flour, for shaping dough
• 1 pound(s) store-bought pizza dough, fresh, or thawed if frozen
• 2 plum tomatoes, thinly sliced crosswise
• 2 scallions, white and green parts separated, thinly sliced
• 1 log(s) (5-ounce) soft goat cheese, crumbled
• Coarse salt
• Ground pepper
• 1 bag(s) (5-ounce) baby spinach
• 1 avocado, halved, pitted, peeled, and diced
• 2 tablespoon(s) red-wine vinegar

 

Directions

1. Heat grill to medium. Brush a large rimless baking sheet (or an inverted rimmed sheet) with 1 tablespoon oil. On a lightly floured work surface, roll and stretch dough to two 8-inch ovals or rounds. Transfer to prepared sheet. Brush tops with 1 tablespoon oil.
2. Transfer dough to grill. Cook, without turning over, until undersides are firm and begin to char, 2 to 3 minutes. Using tongs and a large spatula, place crusts on baking sheet, grilled side up.
3. Scatter crusts with tomatoes, scallion whites, and cheese; season with salt and pepper, and slide back onto grill. Cook, rotating occasionally, until cooked through and cheese begins to melt, 3 to 5 minutes. Transfer to a cutting board.
4. In a medium bowl, combine spinach, avocado, scallion greens, vinegar, and remaining tablespoon oil; season with salt and pepper, and toss to combine. Pile mixture onto pizzas; halve, and serve.

 

 

Courtesy of Martha Stewart