Summer Garden Pizza Recipe

Summer Garden Pizza
PREP 25 minutes
GRILL 4 minutes per pizza
SERVES 4

Ingredients:

• 1 ½ cups fresh baby spinach, chopped
• 1 tsp. olive oil
• Dash salt
• 1 recipe Homemade Pizza Crusts for Grilled Pizzas Olive oil
• 6 Tbsp. grated Parmesan cheese
• 6 cloves garlic, thinly sliced
• 1 ½ cups chunky tomato sauce
• 12 oz. bite-size fresh mozzarella cheese balls, thinly sliced and patted dry with paper towels
• 1 ½ cups grilled corn kernels (from grilled ears of corn)
• 1 ½ cups chopped grilled or roasted eggplant*
• 6 slices bacon, crisp-cooked, drained, and crumbled
• 1 ½ lb. assorted heirloom tomatoes, cut up
• Small fresh basil leaves
• Flaked sea salt and freshly ground black pepper

Directions:

1. In a bowl combine spinach, 1 tsp. oil, and dash salt.
2. Grill one of the Homemade Pizza Crusts for Grilled Pizzas, covered, over medium-low heat 1 to 2 minutes or until dough is puffed in some places and starting to become firm. (If the crust is frozen, grill 2 to 3 minutes.) Using tongs, carefully turn crust over and transfer to the back of a baking sheet. Quickly brush grilled side of crust with additional oil.
3. Sprinkle 1 Tbsp. of the Parmesan cheese and 1 clove of the garlic over crust; top with ¼ cup of the tomato sauce. Add ¼ cup of the spinach mixture, 2 oz. of the mozzarella cheese, ¼ cup of the corn, ¼ cup of the eggplant, and 1 slice of the crumbled bacon. Transfer pizza from baking sheet to grill rack. Grill 3 to 5 minutes more or until crust is crisp and cheese is melted, rotating crust as necessary to prevent burning. Remove pizza from grill. Repeat with the remaining crusts and toppings.
4. Top pizzas with tomatoes, basil, salt, and pepper.

HOMEMADE PIZZA CRUSTS FOR GRILLED PIZZAS
In a bowl combine 1 cup warm water (105°F to 110°F), 1 Tbsp. honey, and 1 pkg. active dry yeast. Let stand about 5 minutes or until mixture is foamy. Meanwhile, in a large bowl stir together 1 ¾ cups all-purpose flour, ¼ cup whole wheat or allpurpose flour, and ¾ tsp. salt. Stir in yeast mixture and 3 Tbsp. olive oil. Gradually stir in as much of an additional ¾ cup all-purpose flour as you can.
Turn dough out onto a lightly floured surface. Knead about 5 minutes or until smooth and elastic, adding enough additional flour to keep dough from sticking. Shape into a ball. Place in a lightly greased bowl, turning once. Cover; let rise in a warm place until double (about 1 hour). Punch dough down.
Turn dough out onto a lightly floured surface. Knead 2 minutes, adding enough of 2 Tbsp. allpurpose flour to keep dough from sticking. Return to lightly greased bowl. Cover; let rise in a warm place until nearly double in size (about 40 minutes). Punch dough down again.
Divide into six portions. Cover; let rest at least 10 minutes. Invert a large baking sheet; brush back of sheet with additional olive oil. Place dough portions, one at a time, on prepared baking sheet. Spread and press dough into an 8-inch circle. Line another baking sheet with waxed paper or parchment paper. Stack dough rounds on baking sheet, separating rounds with waxed paper or parchment paper. Use immediately, chill up to 4 hours, or freeze at least 2 hours** or until very firm. Use as directed in individual grilled pizza recipes.

*TIP Look for grilled eggplant packed in oil in the Italian section or at the olive bar of some grocery stores. Or grill your own (page 72).
**TIP For longer storage, transfer pizza dough crusts to 2-gal. freezer bags. Seal bags and freeze up to 1 month. Do not thaw before using.

Nutritions:
Per Serving 642 cal., 28 g fat (12 g sat. fat), 53 mg chol., 942 mg sodium, 70 g carb., 7 g fiber, 10 g sugars, 26 g pro.

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