| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Vegetarian | New, Vegtime7 | 8 | Servings |
INGREDIENTS
| 1 1/2 | c | All-purpose flour |
| 1/2 | c | Yellow cornmeal |
| 1 | Quick-rising yeast | |
| 1 | t | Salt |
| 1/2 | t | Sugar |
| 1 | t | Olive oil |
| 2 | t | Olive oil |
| 2 | Scallions, chopped 1 cup | |
| white and light green | ||
| parts | ||
| 2 | Clove garlic, minced | |
| 1 | lb | Fresh spinach, stemmed |
| 1/2 | c | Part-skim ricotta cheese |
| 1/2 | t | Salt |
| 1/2 | t | Freshly ground black pepper |
| 1/4 | t | 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
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 <[email protected]> on Jun 05, 1999. Recipe by: Vegetarian Times Magazine, June 1999, page 27 Converted by MM_Buster v2.0l.
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