INGREDIENTS

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.

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