Grills Gone Vegan! With Jim’s Favorite Pizza!

Jim’s Favorite Spinach Pizza

Have you heard? Grills Gone Vegan is hot off the presses and ready to make this your best grilling summer ever. It’s packed with 125 recipes that are geared to the grill, but also have indoor options for those of us who live in changeable weather locations. Even the indoor variations capture that deep, dark, outdoor taste so you might as well spread a blanket on the floor and make it an indoor picnic.

With all books, sometimes a recipe or two just don’t fit. That’s ok, because it just let’s you get a sneak peek into the feel of the book but on the blog with a bonus recipe.

Be sure to check back in a few days for a big announcement. Trust me, you won’t want to miss this!

Jim’s Favorite Spinach Pizza

Yield: 1 (12-inch) pizza

The easiest way to put a pizza crust on a grill is by using parchment paper. Roll the pizza dough out on lightly floured parchment paper. To transfer to the grill, flip it over and lay it on the grill grate while pulling away the parchment. Quickly spread the dough with a spatula to reshape the pizza if needed.

 

3 tablespoons olive oil

2 cloves garlic, minced

3/4 teaspoon salt

1/4 teaspoon black pepper

6 ounces baby spinach (5 cups packed)

1 teaspoon Italian seasoning blend

5 roma tomatoes, sliced into 1/4-inch rounds

3 artichoke hearts, rough chopped

1/2 cup grated vegan cheese, mozzarella style (optional)

1 tablespoon pine nuts, toasted

1/2 recipe Pizza and Calzone Dough (just use your favorite pizza dough if you don’t have the book yet)

 

Put the oil, garlic, salt and pepper in a food processor. Process to combine. Add the spinach and seasoning blend. Pulse until the spinach is chopped and no whole leaves remain, but not to create a sauce. Taste and adjust the seasonings.

Preheat the grill to medium high (400 to 425 degrees F.). On a lightly floured surface, roll out the pizza dough to 12-inch round. Carefully transfer the crust to the grill, close, and cook 3 to 5 minutes or until marked. Remove from the grill and put with the cooked side up. Use a slotted spoon, so any liquid remains in the food processor. Spead the spinach sauce evenly over the crust. Top with the tomatoes, artichoke hearts, cheese (if using), and pine nuts. Put the pizza back on the grill and cook for 5 to 6 minutes, or until the bottom is marked and the cheese is melting.

To cook on a cast iron grill pan, proceed as above, with slightly longer cooking time. Place pizza under broiler to finish melting cheese.

 To bake the pizza in the oven, preheat the oven to 425 degrees F. Place the pizza crust on a baking sheet or pizza stone. After topping, bake for 12 to 15 minutes or until the bottom is golden brown.

 

Notes:

When cooking outside, if the cheese isn’t melted enough, the pizza it may be placed under the broiler to finish.

On an outdoor grill, if you have multiple burners, cook the pizza using indirect heat. Keep the burners directly under the pizza on low and the outer burners on higher heat. This helps the cheese melt.

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5 Comments

  1. Kelly C
    Posted May 2, 2013 at 6:43 pm | Permalink

    Jim has good taste so I know this one’s a winner!

  2. Tami
    Posted May 2, 2013 at 7:18 pm | Permalink

    I like to think he does. 😉 Thanks, Kelly!

  3. Posted May 4, 2013 at 10:13 am | Permalink

    I’ve never made pizza on the grill before but am curious to try. Your step-by-step instructions make is sound easy. I might just have pizza this weekend.

  4. Tami
    Posted May 4, 2013 at 10:15 am | Permalink

    Carrie, have fun with it! Once you get the idea, the options are endless!

  5. Posted May 13, 2013 at 6:22 pm | Permalink

    Jim has impeccable taste 😉 I can’t wait to try this one and BBQ pizza for the first time!

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  1. […] So here is one of a few bonus recipes to come! Don’t forget Jim’s Favorite Spinach Pizza that I posted here. […]

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