Title: Grilled Pizza with Spinach And Feta
Categories: New, Vegtime7
Yield: 8 servings

--------------------------------PIZZA DOUGH--------------------------------
1 1/2 c All-purpose flour
1/2 c Yellow cornmeal
1 pk Quick-rising yeast
1 ts Salt
1/2 ts Sugar
1 ts Olive oil

---------------------------REMAINING INGREDIENTS---------------------------
2 ts Olive oil
2 bn Scallions; chopped (1 cup)
(white and light green
-parts)
2 md Clove garlic; minced
1 lb Fresh spinach; stemmed
1/2 c Part-skim ricotta cheese
1/2 ts Salt
1/2 ts Freshly ground black pepper
1/4 ts Cayenne
3/4 c Crumbled feta cheese; (4
-oz.)
1/2 c 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 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 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 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 on Jun 05, 1999.

Recipe by: Vegetarian Times Magazine, June 1999, page 27

Converted by MM_Buster v2.0l.