INGREDIENTS

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

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