Grilled Pizza with Spinach and Feta

Grilling produces a light and crisp pizza crust. You will need a covered charcoal grill or gas grill with 2 burners to properly grill pizza using indirect heat.

Author:Vegetatian Times, 1999.06
Yield:8 servings
Prep time: 00:25
Cook time: 00:20
Category:Main Courses


1 1/2 cups unbleached white flour
1/2 cups yellow cornmeal
1 pkg. active dry baker's yeast
1 tsp. salt
1/2 tsp. sugar
1 tsp. olive oil
2 tsp. olive oil
1 cup green onions, chopped
2 cloves garlic, minced
1 lb. fresh spinach, stemmed
1/2 tsp. salt
1/2 tsp. black pepper, freshly ground
1/4 tsp. cayenne pepper
3/4 cups feta cheese, crumbled
1/2 cups fresh dill, chopped
16 to 24 cherry tomatoes, cut in half (or yellow pear tomatoes)
1/2 cups ricotta cheese, (low-fat)


  1. In food processor, combine flour, cornmeal, yeast, salt and sugar and pulse on and off to mix. In small saucepan or glass measuring cup, combine 2/3 cup water and 1 teaspoon oil. Heat on stove top or in microwave until hot to the touch. An instant-read thermometer should register between 110°F and 120°F (43 and 50 °C).
  2. With food processor motor running, gradually pour hot liquid through feed tube. Process until dough forms a ball, then process for 1 minute to knead. (If mixture is too dry, add 1 to 2 tablespoons warm water).
  3. Transfer dough to lightly floured surface. Cover with plastic wrap and let rest for 20 to 30 minutes.
  1. Meanwhile, in large pot, heat 2 tsp. oil over medium-high heat. Add scallions and garlic and cook, stirring, until just softened, 30 to 60 seconds.
  2. Add spinach and cook, tossing with tongs, just until wilted, 3 to 4 minutes.
  3. Drain spinach mixture in colander, pressing out moisture.
  4. In medium bowl, mix ricotta, salt, pepper and cayenne. Stir in spinach mixture, feta and dill.
  5. Prepare grill for indirect cooking: If using charcoal grill, build a hot fire in one half of grill. If using gas grill, preheat one burner on high, leaving the other unlit.
  6. Dust 2 baking sheets with cornmeal. Divide pizza dough into 4 pieces. On lightly floured surface, roll each piece into 8" circle. Place 2 dough circles on each prepared baking sheet. Bring crusts and spinach topping to grill.
  7. Using your hands, transfer 2 dough circles to hot side of grill. Cover grill and cook until dough has puffed and underside is light golden, 1 to 1 1/2 minutes.
  8. Using tongs, flip crusts over and place on cooler side of grill. Spread one-quarter of topping (about 1 cup) over each crust. Top with half of tomatoes. Cover and cook until crusts are crisp and topping is heated through, 3 to 5 minutes. Repeat with remaining crusts, topping and tomatoes.
  9. Serve straight away.


Nutrition Facts

8 servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 17g26%
Saturated Fat 0g0%
Trans Fat
Cholesterol 0mg0%
Sodium 447mg19%
Total Carbohydrate 61g20%
Dietary Fiber 7g28%
Total Sugars
Includes Added Sugars
Protein 21g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.