Grilled Pizza with Spinach And Feta

Now you can enjoy homemade pizza all summer long without heating up your kitchen. Grilling produces an exceptionally 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. If time is limited, you can also use prepared or purchased pizza dough. PIZZA DOUGH: 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 110F and 120F. 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.) Transfer dough to lightly floured surface. Cover with plastic wrap and let rest for 20 to 30 minutes. (Dough can be prepared 1 day ahead and refrigerated.) Meanwhile, in large pot, heat 2 teaspoons oil over medium-high heat. Add scallions and garlic and cook, stirring, until just softened, 30 to 60 seconds. Add spinach and cook, tossing with tongs, just until wilted, 3 to 4 minutes. Drain spinach mixture in colander, pressing our moisture. In medium bowl, mix ricotta, salt, pepper and cayenne. Stir in spinach mixture, feta and dill. 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. Dust 2 baking sheets with cornmeal. Divide pizza dough into 4 pieces. On lightly floured surface, roll each piece into 8-inch circle. Place 2 dough circles on each prepared baking sheet. Bring crusts and spinach topping to grill. 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. 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. Serve right away. 8 SERVINGS LACTO PER SERVING: 475 CAL.; 210 PROT.; 17G TOTAL FAT (9G SAT. FAT); 61G CARB.; 50MG CHOL.; 1,447MG SOD.; 7G FIBER By Kathleen <schuller@ix.netcom.com> on Jun 05, 1999. Recipe by: Vegetarian Times Magazine, June 1999, page 27