Food & Cooking Recipes Appetizers West Coast Grilled Vegetable Pizza 3.4 (82) 5 Reviews 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 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. Rate it Print