Contributed by Angela Cleveland (adapted from http://www.vegetariantimes.com/)

Now you can enjoy homemade pizza all summer long without heating up your kitchen. Make your own dough, or use prepared, uncooked, pizza dough.

Ingredients

2 tsp Olive Oil
1 C Scallions (white and light green parts, chopped)
2 medium cloves Garlic, minced
1 lb. fresh Spinach (stems removed)
½ C part-skim Ricotta cheese
½ tsp Salt
½ tsp freshly ground Black pepper
¼ tsp Cayenne
¾ C crumbled Feta cheese (4 oz.)
½ C chopped fresh Dill
16 to 24 cherry and/or yellow pear or cherry tomatoes, cut in half

Instructions

In a large pot, heat 2 teaspoons of 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 out moisture. In medium bowl, mix ricotta, salt, pepper and cayenne. Stir in spinach mixture, feta, and dill.

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. 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. Repeat with remaining crusts, topping, and tomatoes. Serve immediately.

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