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Ingredientes
- 1 1/2 c. all-purpose flour
- 1/2 c. yellow cornmeal
- 1 pkt quick-rising yeast
- 1 tsp salt
- 1/2 tsp sugar
- 1 tsp extra virgin olive oil
- 2 tsp extra virgin olive oil
- 2 bn scallions, minced (1 c.) (white and light green parts)
- 2 med clove garlic, chopped
- 1 lb fresh spinach, stemmed
- 1/2 c. part-skim ricotta cheese
- 1/2 tsp salt
- 1/2 tsp freshly grnd black pepper
- 1/4 tsp cayenne
- 3/4 c. crumbled feta cheese, (4 ounce.)
- 1/2 c. minced fresh dill
- 16 x cherry and/or possibly yellow pear tomatoes, up to 24 cut in half
Direcciones
- 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 possibly gas grill with 2 burners to properly grill pizza using indirect heat. If time is limited, you can also use prepared or possibly 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 possibly glass measuring c., combine 2/3 c. water and 1 tsp. oil. Heat on stove top or possibly in microwave till warm to the touch. An instant-read thermometer should register between 110F and 120F.
- With food processor motor running, gradually pour warm liquid through feed tube. Process till dough forms a ball, then process for 1 minute to knead.
- (If mix is too dry, add in 1 to 2 Tbsp. hot water.)
- Transfer dough to lightly floured surface. Cover with plastic wrap and let rest for 20 to 30 min. (Dough can be prepared 1 day ahead and refrigerated.)
- Meanwhile, in large pot, heat 2 tsp. oil over medium-high heat. Add in scallions and garlic and cook, stirring, till just softened, 30 to 60 seconds. Add in spinach and cook, tossing with tongs, just till wilted, 3 to 4 min. Drain spinach mix in colander, pressing our moisture.
- In medium bowl, mix ricotta, salt, pepper and cayenne. Stir in spinach mix, feta and dill.
- Prepare grill for indirect cooking: If using charcoal grill, build a warm 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 pcs. 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 warm side of grill. Cover grill and cook till dough has puffed and underside is light golden brown, 1 to 1 1/2 min. Using tongs, flip crusts over and place on cooler side of grill.
- Spread one-quarter of topping (about 1 c.) over each crust. Top with half of tomatoes. Cover and cook till crusts are crisp and topping is heated through, 3 to 5 min. Repeat with remaining crusts, topping and tomatoes. Serve right away.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 8 servings | |
| Calories 203 | |
| Calories from Fat 47 | 23% |
| Total Fat 5.34g | 7% |
| Saturated Fat 2.43g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 631mg | 26% |
| Potassium 384mg | 11% |
| Total Carbs 32.6g | 9% |
| Dietary Fiber 2.9g | 10% |
| Sugars 3.74g | 2% |
| Protein 6.98g | 11% |
