Post by Loupy on Oct 3, 2012 19:20:22 GMT -7
West Coast Grilled Vegetable Pizza
www.marthastewart.com/
Grilled pizzas topped with avocado, fresh spinach, and goat cheese 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.
Prep Time 25 minutes
Total Time 25 minutes
Serves 4
Ingredients
3 tablespoons olive oil
All-purpose flour, for shaping dough
1 pound 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 (5 ounces) soft goat cheese, crumbled
Coarse salt and ground pepper
1 bag (5 ounces) baby spinach
1 avocado, halved, pitted, peeled, and diced
2 tablespoons red-wine vinegar
Directions
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.
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.
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.
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.
© 2012 Martha Stewart Living Omnimedia, Inc. All rights reserved.
www.marthastewart.com/
Grilled pizzas topped with avocado, fresh spinach, and goat cheese 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.
Prep Time 25 minutes
Total Time 25 minutes
Serves 4
Ingredients
3 tablespoons olive oil
All-purpose flour, for shaping dough
1 pound 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 (5 ounces) soft goat cheese, crumbled
Coarse salt and ground pepper
1 bag (5 ounces) baby spinach
1 avocado, halved, pitted, peeled, and diced
2 tablespoons red-wine vinegar
Directions
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.
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.
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.
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.
© 2012 Martha Stewart Living Omnimedia, Inc. All rights reserved.
