West Coast Grilled Vegetable Pizza

Prep Time:
25 mins
Total Time:
25 mins

Grilled pizzas topped with avocado, fresh spinach, and goat cheese are a California dream come true.


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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