West Coast Grilled Vegetable Pizza Recipe

This recipe comes from Martha Stewart Living Omnimedia.

It takes only 25 minutes to make from oven to table and will feed four hungry people.



These scrumptious grilled pizzas have toppings of avocado, fresh spinach, and goat cheese.

You can get creative with the selected dough as you will need to stretch it to whatever shape best fits your grill. It can be round, oval, or even free-form.

The easiest way to flip a large round of dough on a hot grill is to make it into two smaller pieces and using tongs and a spatula to turn them over.


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 soft goat cheese, crumbled

Coarse salt

1 bag 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.



Posted by M Dee Dubroff, on February 12, 2013 at 9:00 AM