This recipe is a fun one. It's from the Everyday Food magazine. You may be thinking we need to branch out and find other sources of recipes. But EF recipes are just so fail-proof.
The recipe calls for fresh or frozen store-bought pizza dough. I had a bit of trouble finding that (and usually don't want to make my own dough), so we've actually used pre-made (thin) pizza crusts from the store and had great success. But I'd recommend frozen pizza dough if you have access to it. With the premade crusts you have to be very careful with how long you leave it on the grill-- since it's precooked, you basically just want to leave it on long enough to get that great "char" look/taste from the grill.
I know that most of the recipes I've posted are vegetarian. Eating vegetarian may scare you. It used to scare me. Mostly because eating vegetarian always seemed like it would be boring. Until I tried it. And what I've discovered is that learning to eat differently than I once did, has been one great big flavorful experience after the other. It's fun to try new things. We eat meat sometimes-- but our favorite recipes seem to be the vegetarian ones! All that to say-- if you still want your meat fix, this recipe is one you could very easily add grilled chicken to.
West Coast Grilled Vegetable Pizza
* 3 tablespoons olive oil
* All-purpose flour, for shaping dough
* 1 pound store-bought pizza dough, fresh, or thawed if frozen
* 2 plum tomatoes, thinly sliced crosswise
* 2 scallions, white and green parts separated, thinly sliced
* 1 log (5 ounces) soft goat cheese, crumbled
* Coarse salt and ground pepper
* 1 bag (5 ounces) baby spinach
* 1 avocado, halved, pitted, peeled, and diced
* 2 tablespoons red-wine vinegar
1. Heat grill to medium. Brush a large rimless baking sheet (or an inverted rimmed sheet) with 1 tablespoon oil. On a lightly floured work surface, roll and stretch dough to two 8-inch ovals or rounds. Transfer to prepared sheet. Brush tops with 1 tablespoon oil.
2. Transfer dough to grill. Cook, without turning over, until undersides are firm and begin to char, 2 to 3 minutes. Using tongs and a large spatula, place crusts on baking sheet, grilled side up.
3. Scatter crusts with tomatoes, scallion whites, and cheese; season with salt and pepper, and slide back onto grill. Cook, rotating occasionally, until cooked through and cheese begins to melt, 3 to 5 minutes. Transfer to a cutting board.
4. In a medium bowl, combine spinach, avocado, scallion greens, vinegar, and remaining tablespoon oil; season with salt and pepper, and toss to combine. Pile mixture onto pizzas; halve, and serve.