Food & Cooking Recipes Appetizers Grilled Pizzas with Tomatoes and Avocado Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Servings: 4 Use your grill to make this quick, easy, and delicious meal. (No grill? Use a grill pan instead.) Ingredients 1 pound pizza dough, thawed if frozen Flour, for work surface Extra-virgin olive oil 4 ounces soft goat cheese, crumbled 1 cup cherry tomatoes, sliced ¼ inch thick 1 cup baby spinach 1 avocado, diced large 3 tablespoons fresh oregano leaves ¼ cup fresh basil leaves Coarse salt and ground pepper Directions Heat a grill to medium. Clean and lightly oil hot grill. Divide pizza dough into 4 balls. On a lightly floured work surface, stretch or roll dough into 6-inch rounds. Lightly brush both sides of each with olive oil and transfer to grill. Cook until undersides are lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and grill until lightly charred, 2 to 3 minutes. Transfer to a cutting board. Top crusts with goat cheese, tomatoes, spinach, avocado, oregano, and basil. To serve, drizzle with olive oil and season with salt and pepper. Rate it Print