Grilled Pizza with Spinach and Feta

Grilled Pizza with Spinach and Feta Recipe - Vegetarian Italian Cuisine

Region / culture: Italy | Preparation time: 45 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Grilled pizza with spinach and feta is a delicious and flavorful dish that combines the smoky flavors of the grill with the freshness of spinach and the tanginess of feta cheese. This recipe is perfect for a summer cookout or a casual dinner with friends and family.

History

Grilled pizza has its origins in Italy, where pizza is traditionally cooked in a wood-fired oven. The idea of grilling pizza has become popular in recent years as a way to achieve a crispy crust and a unique smoky flavor. Adding spinach and feta to the pizza gives it a fresh and savory twist that is sure to please your taste buds.

Ingredients

0.5 tsp salt
0.5 tsp freshly ground black pepper
0.25 tsp cayenne
0.75 cup crumbled feta cheese (4 oz (113 g))
0.5 cup chopped fresh dill
16 to 24 cherry and/or yellow pear tomatoes, cut in half
0.5 cup part-skim ricotta cheese
Pizza dough
1.5 cup all-purpose flour
0.5 cup yellow cornmeal
1 pkg. quick-rising yeast
1 tsp salt
0.5 tsp sugar
1 tsp olive oil
2 tsp olive oil
2 bunches scallions (white and light green parts), chopped (1 cup)
2 medium cloves garlic, minced
1 lb (454 g) fresh spinach, stemmed

How to prepare

Pizza dough: In a food processor, combine flour, cornmeal, yeast, salt, and sugar. Pulse on and off to mix.
In a small saucepan or glass measuring cup, combine 0.67 cup of water and 1 tsp of oil. Heat on the stovetop or in the microwave until hot to the touch (between 110°F and 120°F).
With the food processor motor running, gradually pour the hot liquid through the feed tube. Process until the dough forms a ball, then process for 1 minute to knead. If the mixture is too dry, add 1 to 2 tbsp of warm water.
Transfer the dough to a lightly floured surface. Cover with plastic wrap and let it rest for 20 to 30 minutes. The dough can be prepared 1 day ahead and refrigerated.
Meanwhile, in a large pot, heat 2 tsp 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 the spinach mixture in a colander, pressing out moisture.
In a medium bowl, mix ricotta, salt, pepper, and cayenne. Stir in the spinach mixture, feta, and dill.
Prepare the grill for indirect cooking. If using a charcoal grill, build a hot fire in one half of the grill. If using a gas grill, preheat one burner on high, leaving the other unlit.
Dust 2 baking sheets with cornmeal. Divide the pizza dough into 4 pieces. On a lightly floured surface, roll each piece into an 8-inch circle. Place 2 dough circles on each prepared baking sheet. Bring the crusts and spinach topping to the grill.
Using your hands, transfer 2 dough circles to the hot side of the grill. Cover the grill and cook until the dough has puffed and the underside is light golden (1 to 1.5 minutes). Using tongs, flip the crusts over and place them on the cooler side of the grill. Spread one-quarter of the topping (about 1 cup) over each crust. Top with half of the tomatoes. Cover and cook until the crusts are crisp and the topping is heated through (3 to 5 minutes). Repeat with the remaining crusts, topping, and tomatoes.
Serve right away.

Variations

Add some grilled chicken or shrimp for a protein boost.
Use different types of cheese, such as mozzarella or goat cheese, for a different flavor profile.
Experiment with different herbs and spices, such as basil, oregano, or red pepper flakes, to customize the taste of the pizza.

Cooking Tips & Tricks

Make sure to preheat your grill before cooking the pizza to ensure that the crust cooks evenly and crisps up nicely.

- Use a pizza stone or a baking sheet dusted with cornmeal to prevent the dough from sticking to the grill.

- Be sure to cook the spinach until it is just wilted to avoid it becoming too watery and soggy on the pizza.

- Feel free to customize the toppings to suit your taste preferences - add some olives, sun-dried tomatoes, or grilled chicken for a different flavor profile.

Serving Suggestions

Serve the grilled pizza with a side salad or some grilled vegetables for a complete and satisfying meal. Pair it with a glass of white wine or a cold beer for a refreshing drink.

Cooking Techniques

Grilling the pizza gives it a unique smoky flavor and a crispy crust. Be sure to cook the pizza over indirect heat to prevent the crust from burning and to allow the toppings to heat through evenly.

Ingredient Substitutions

If you don't have fresh dill, you can use dried dill or substitute it with another herb, such as parsley or basil.

- Feel free to use store-bought pizza dough if you don't have time to make your own.

- You can use frozen spinach instead of fresh spinach - just be sure to thaw and drain it before using.

Make Ahead Tips

You can prepare the pizza dough and the spinach topping ahead of time and store them in the refrigerator until you are ready to grill the pizza. This makes it easy to assemble the pizza quickly and cook it when you are ready to eat.

Presentation Ideas

Serve the grilled pizza on a large platter and garnish it with some fresh herbs, such as parsley or basil, for a pop of color. Cut the pizza into slices and serve it with a pizza cutter or a sharp knife for easy serving.

Pairing Recommendations

This grilled pizza pairs well with a variety of beverages, such as white wine, rosé, or a light beer. You can also serve it with a side of marinara sauce or garlic aioli for dipping.

Storage and Reheating Instructions

Leftover grilled pizza can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the pizza in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

290

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 3g

- Sugars: 2g

Fats

- Total Fat: 12g

- Saturated Fat: 5g

- Trans Fat: 0g

Proteins

- Protein: 12g

Vitamins and minerals

Vitamin A: 60%

- Vitamin C: 30%

- Calcium: 20%

- Iron: 15%

Alergens

Contains dairy (feta cheese, ricotta cheese)

Summary

This grilled pizza with spinach and feta is a balanced meal that provides a good amount of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious and delicious option for a meal.

Summary

Grilled pizza with spinach and feta is a delicious and nutritious dish that is perfect for a summer cookout or a casual dinner with friends and family. With a crispy crust, fresh spinach, and tangy feta cheese, this pizza is sure to be a hit at your next gathering. Enjoy!

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Grilled Pizza with Spinach and Feta. It was a warm summer afternoon, and I was visiting my dear friend Maria in her cozy little kitchen. Maria was always experimenting with new recipes, and she had a knack for combining flavors in unique and unexpected ways.

As soon as I walked into her kitchen, I was hit with the delicious aroma of garlic and herbs. Maria was busy at the stove, stirring a pot of tomato sauce that simmered on the burner. She greeted me with a warm smile and a hug, and then she handed me a glass of chilled white wine.

"I have a new recipe to share with you today," Maria said, her eyes sparkling with excitement. "It's a grilled pizza with spinach and feta. I think you're going to love it!"

I watched as Maria expertly rolled out the pizza dough and placed it on the hot grill. The dough sizzled and crackled as it cooked, filling the kitchen with a mouth-watering scent. Maria topped the pizza with a generous handful of fresh spinach leaves and crumbled feta cheese, then she drizzled it with a drizzle of olive oil and a sprinkle of red pepper flakes.

As we sat down to enjoy our meal, Maria recounted the story of how she first discovered this recipe. She had been traveling in Greece, she explained, and had stumbled upon a little taverna on the outskirts of a small village. The owner of the taverna, a kind-hearted old woman named Katerina, had invited Maria into her kitchen and showed her how to make the most delicious grilled pizza.

Katerina taught Maria all of her secrets, from the perfect dough recipe to the best way to grill the pizza to achieve that crispy, charred crust. Maria had taken notes and made mental images of every step, and she had been perfecting the recipe ever since.

As I took my first bite of the grilled pizza, I was immediately transported back to that quaint little taverna in Greece. The flavors were bold and vibrant, the crust was crispy and chewy, and the combination of spinach and feta was simply divine. I knew right then and there that I had to learn how to make this recipe myself.

Over the next few weeks, I practiced making grilled pizza with spinach and feta in my own kitchen. I experimented with different kinds of cheese, added sundried tomatoes and olives for a Mediterranean twist, and even tried topping the pizza with grilled chicken or shrimp.

Each time I made the pizza, I thought of Maria and Katerina and the shared love of cooking that connected us. I felt grateful for the gift of this recipe, and for the memories and stories that came along with it.

Now, whenever I make grilled pizza with spinach and feta, I think of those warm summer afternoons in Maria's kitchen, the sound of sizzling dough on the grill, and the taste of that first bite that transported me to a far-off corner of Greece.

And as I pass this recipe down to my own grandchildren, I hope that they too will feel the magic and the love that comes with sharing a meal made with care and tradition. Cooking is not just about nourishing the body, but about feeding the soul and creating connections that span generations. I am grateful for the recipes and stories that have enriched my life, and I look forward to passing them on to those who come after me.