Grilled Vegetable Pizza 3 tablespoons olive oil All-purpose flour, for shaping dough 1 pound store-bought pizza dough, fresh, or thawed if frozen 2 plum tomatoes, thinly sliced crosswise 2 scallions, white and green parts separated, thinly sliced 1 log (5 ounces) soft goat cheese, crumbled Coarse salt and ground pepper 1 bag (5 ounces) baby spinach 1 avocado, halved, pitted, peeled, and diced 2 tablespoons red-wine vinegar Heat grill to medium. Brush a large rimless baking sheet (or an inverted rimmed sheet) with 1 tablespoon oil. On a lightly floured work surface, roll and stretch dough to two 8-inch ovals or rounds. Transfer to prepared sheet. Brush tops with 1 tablespoon oil. Transfer dough to grill. Cook, without turning over, until undersides are firm and begin to char, 2 to 3 minutes. Using tongs and a large spatula, place crusts on baking sheet, grilled side up. Scatter crusts with tomatoes, scallion whites, and cheese; season with salt and pepper, and slide back onto grill. Cook, rotating occasionally, until cooked through and cheese begins to melt, 3 to 5 minutes. Transfer to a cutting board. In a medium bowl, combine spinach, avocado, scallion greens, vinegar, and remaining tablespoon oil; season with salt and pepper, and toss to combine. Pile mixture onto pizzas; halve, and serve. Back to Dinner Recipes