Food & Cooking Recipes Appetizers West Coast Grilled Vegetable Pizza 3.4 (82) 5 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 4 Grilled pizzas topped with avocado, fresh spinach, and goat cheese are a California dream come true. Ingredients 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 Directions 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. Cook's Notes Stretch the dough to whatever shape fits your grill most easily: round, oval, or even free form. Print