Recipe - Grilled Pizza With Spinach And Feta

One fourth Pizza Dough recipe; see *
Note
One fourth cup Olive oil
One half teaspoon Minced garlic
One half cup Shredded fontina
2 ounce Fresh mozzarella; cut or sliced up
4 tablespoon Chopped canned tomatoes with
sauce
1 Jalapeno; seeded, chopped
8 Kalamata olives; pitted,
quartered

* Note: See the "Pizza Dough III" recipe which is included in this
collection.

Prepare a hardwood charcoal fire and set the grill rack 3 to 4 inches above
the coals. Or preheat a castiron grill on the stove top. On a large,
lightly oiled unrimmed baking sheet, spread and flatten the dough with your
hands to form a 12inch freeform round, about 1/16inch thick. Do not make
a lip. Gently drape the dough on the hot grill. After about a minute, the
dough will puff slightly, the underside will stiffen and grill marks will
appear. Using tongs, immediately flip the crust over onto a warmed baking
sheet and brush with olive oil. Scatter the garlic, cheeses, tomatoes,
jalapeno and olives over the crust. Drizzle with the olive oil. Slide the
pizza back toward the hot coals (not directly over them) or onto the grill
pan. Using tongs, rotate the pizza frequently so that different sections
receive high heat; check the underside often to see that it does not burn.
Continue to cook for 6 to 8 minutes, or until the top is bubbly and the
cheese is melted. Serve immediately. This recipe yields one 12inch pizza.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Al Forno
Restaurant in Providence, R.I. From the TV FOOD NETWORK (Show # CL8919)

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

02281999

Recipe by: Sara Moulton

Converted by MM_Buster v2.0l.