West Coast Grilled Vegetable Pizza
7/7/2017, 11 a.m.
SERVES: 4 / TOTAL TIME: 0:25
• 3 tbsp. olive oil
• all-purpose flour
• 1 lb. store-bought pizza dough
• 2 plum tomatoes
• 2 scallions
• 1 log soft goat cheese
• Coarse salt
• ground pepper
• 1 bag baby spinach
• 1 avocado
• 2 tbsp. red-wine vinegar
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.
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.
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.
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.