Name: Grilled Pizza with Spinach And Feta
Ingredients: 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; 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

A preacher must always convey the impression that he himself has been gripped by what he is saying. If he has not been gripped nobody else will be. So this is absolutely essential. He must impress the people by the fact that he is taken up and absorbed by what he is doing. He is full of matter, and he is anxious to impart this. He is so moved and thrilled by it himself that he wants everybody else to share in this. He is concerned about them; that is why he is preaching to them. He is anxious about them; anxious to help them, anxious to tell them the truth of God. So he does it with energy, with zeal, and with this obvious concern for people.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Dairy	Vegetarian	New, Vegtime7	8	servings

INGREDIENTS

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
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

INSTRUCTIONS

PIZZA DOUGH
REMAINING INGREDIENTS
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 <schuller@ix.netcom.com> on Jun 05, 1999.
Recipe by: Vegetarian Times Magazine, June 1999, page 27
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”