- 3 cups of white bread flour
- 1 pkg. quick rising yeast
- 2 tsp of salt
- 1/2 tsp of sugar
- 1 cup of water
- 4 Tbsp of extra virgin olive oil, divided
- 1 lb. fresh spinach, trimmed
- 2 Tbsp of minced garlic
- 1/2 cup Parmesan cheese, grated
- 1 (8 oz.) pkg. feta cheese, crumbled
- 1/2 cup sweet Vidalia onion, sliced thin
Mix together the flour, yeast, salt and sugar. Blend well.
Heat water and 2 Tbsp of olive oil in a pan over medium heat for about 5 minutes (until about 130 degrees if using a cooking thermometer).
Pour heated oil and water into the flour mixture. Stir until a dough forms. Knead 10 times.
Turn onto a lightly floured surface, cover with plastic wrap and allow to rise for 30 minutes.
Cover spinach with water in a sauce pan and bring to a boil over high heat.
Reduce to low, cover and simmer for 3 minutes until tender and wilted.
Drain and allow to cool. Squeeze out any extra water, then chop.
Divide the dough into 2 equal-sized balls.
Roll out one ball at a time into a pizza shape.
Lightly mist the grill grate with non-stick cooking spray.
Place the pizza dough on the grill, cover and cook for 5 minutes on medium.
Brush each side of the crust with 1/2 Tbsp of olive oil.
Sprinkle 1 Tbsp of minced garlic over the crust.
Add half the spinach and top with half the Parmesan and feta cheeses and onion.
Close the lid on the grill and cook for about 8 minutes.
Check often after 5 minutes to make sure the bottom of the pizza is not overcooking before the cheese melts. If the crust is browning too quickly, lower the temperature, or if possible, move the pizza to an area of indirect heat to finish cooking.
Repeat these steps for the second dough ball.
This grilled pizza recipe serves 6 per pie.