Recipe - Grilled Pizza With Margherita Pizza Variation

PIZZA DOUGH
1 One half cup Allpurpose flour
One half cup Yellow cornmeal
1 pack Quickrising yeast
1 teaspoon Salt
One half teaspoon Sugar
1 teaspoon Olive oil

REMAINING INGREDIENTS
2 teaspoon Olive oil
2 bn Scallions; chopped (1 cup)
(white and light green
parts)
2 md Clove garlic; minced
1 pound Fresh spinach; stemmed
One half cup Partskim ricotta cheese
One half teaspoon Salt
One half teaspoon Freshly ground black pepper
One fourth teaspoon Cayenne
Three fourths cup Crumbled feta cheese; (4
oz.)
One half 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 stove top or in
microwave until hot to the touch. An instantread 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 mediumhigh 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 8inch 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
One half minutes. Using tongs, flip crusts over and place on cooler side of
grill. Spread onequarter 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@ix.netcom.com on Jun 05, 1999.

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

Converted by MM_Buster v2.0l.