So needless to say I am in a serious pizza mode. I am #OBSESSED with grilled pizza. They taste awesome and take a fraction of the price. Today is a lighter, yummier grilled pizza that is perfect for the summer!
Ingredients
Pizza Crust (Martha Stewart Recipe)
4 Cups All Purpose Flour
2 Packets Active Dry Yeast
2 Tbsp Sugar
2 tsp Salt
1/4 Cup Extra Virgin Olive Oil
Pizza Topping
1 Jar Marinated Artichokes
16 oz Bag Baby Spinach
1 Cup Fresh Ricotta
1/2 Cup Olive Oil
1/4 Cup Nutritional Yeast
1 Clove of Garlic
1/2 Cup Walnuts
1 tsp Red Pepper Flakes
Salt & Pepper to Taste
Prep Time: 1 Hour
Active Prep Time: 15 Minutes
Servings: 1 Individual Pizza
Directions:
Pour 1/2 Cups warm water into a large bowl: sprinkle with yeast and let stand until foamy - about 5 minutes. Whisk sugar, oil, salt into mixture. Add flour and stir until a sticky dough forms. Transfer to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm , draft-free place until dough has doubled in bulk - about an hour. Turn onto a lightly floured work surface and gently knead 1 or 2 times before using. If not using the dough right away, wrap the dough in plastic and freeze it in a resealable bag for up to three months.
While the pizza dough is rising, put all but 1 Cup of Spinach, garlic, and walnuts into the bowl of a food processor. Turn on the food processor and stream in olive oil until the pesto looks smooth and well blended. Add the nutritional yeast and blend. Taste and add salt and pepper as needed.
When the pizza dough has risen. Stretch it to your desired shape. Brush olive oil over both sides of the dough and place on the grill - or a grill pan. When the first side is golden brown - approximately 5 minutes - turn it over. Place a cast iron pan or a brick on top of the pizza dough to be sure it get properly cooked and has gorgeous grill marks - about 3 minutes. Remove the pan/brick and the pesto on the base of the pizza crust. Lower the heat to low - or move to a cooler section of the grill and cover for approximately 2 minutes. Top the pizza with the ricotta, baby spinach, and artichokes. Drizzle with olive oil, sprinkle red pepper flakes and serve!
Ingredients
Pizza Crust (Martha Stewart Recipe)
4 Cups All Purpose Flour
2 Packets Active Dry Yeast
2 Tbsp Sugar
2 tsp Salt
1/4 Cup Extra Virgin Olive Oil
Pizza Topping
1 Jar Marinated Artichokes
16 oz Bag Baby Spinach
1 Cup Fresh Ricotta
1/2 Cup Olive Oil
1/4 Cup Nutritional Yeast
1 Clove of Garlic
1/2 Cup Walnuts
1 tsp Red Pepper Flakes
Salt & Pepper to Taste
Prep Time: 1 Hour
Active Prep Time: 15 Minutes
Servings: 1 Individual Pizza
Directions:
Pour 1/2 Cups warm water into a large bowl: sprinkle with yeast and let stand until foamy - about 5 minutes. Whisk sugar, oil, salt into mixture. Add flour and stir until a sticky dough forms. Transfer to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm , draft-free place until dough has doubled in bulk - about an hour. Turn onto a lightly floured work surface and gently knead 1 or 2 times before using. If not using the dough right away, wrap the dough in plastic and freeze it in a resealable bag for up to three months.
While the pizza dough is rising, put all but 1 Cup of Spinach, garlic, and walnuts into the bowl of a food processor. Turn on the food processor and stream in olive oil until the pesto looks smooth and well blended. Add the nutritional yeast and blend. Taste and add salt and pepper as needed.
When the pizza dough has risen. Stretch it to your desired shape. Brush olive oil over both sides of the dough and place on the grill - or a grill pan. When the first side is golden brown - approximately 5 minutes - turn it over. Place a cast iron pan or a brick on top of the pizza dough to be sure it get properly cooked and has gorgeous grill marks - about 3 minutes. Remove the pan/brick and the pesto on the base of the pizza crust. Lower the heat to low - or move to a cooler section of the grill and cover for approximately 2 minutes. Top the pizza with the ricotta, baby spinach, and artichokes. Drizzle with olive oil, sprinkle red pepper flakes and serve!
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