Grilled Spinach, Basil & Honey Pizza
This white pizza is ready faster than a pizza you ordered could be delivered!
- ¼ cup (50 mL) cornmeal for dusting
- 1 pkg (13.8 oz./391 g) refrigerated pizza dough
- 8 cups (2 L) fresh baby spinach
- 3 garlic cloves
- 8 oz. (250 g) mozzarella cheese, divided (2 cups/500 mL grated)
- ½ cup (125 mL) part-skim ricotta cheese
- ¼ cup (50 mL) loosely packed fresh basil leaves, divided
- 2 tbsp (30 mL) honey, divided
- ½ tsp (5 mL) salt
Heat the Nonstick Double Burner Grill over medium heat for 3–5 minutes.
Use the Powdered Sugar Shaker to generously sprinkle cornmeal over a large, clean cutting board. Unroll the pizza dough over the cornmeal. Use the Baker’s Roller® to roll the dough into a 16" x 8" (40.5-cm x 20-cm) rectangle.
Fold the dough in half, then gently lift and place it in one half of the pan. Carefully unfold the dough and stretch it to fit the bottom of the pan. Cook for 3–5 minutes, or until dark grill marks appear.
Place the spinach and garlic pressed with the Garlic Press in a Classic Batter Bowl. Microwave, uncovered, for 1–2 minutes on HIGH for the spinach to wilt. Use the back of a Mix ‘N Scraper® to press out the excess water; discard.
Grate the mozzarella with the Microplane® Adjustable Coarse Grater.
Add the ricotta, half of the mozzarella, half of the basil grated with the Herb Mill, half of the honey, and salt to the batter bowl. Mix well.
Use the Large Chef’s Tongs to flip the crust, then reduce the heat to medium-low. Spread the spinach mixture evenly over the crust, then top with the remaining mozzarella. Cook for 5–7 minutes, or until the cheese is melted and the crust is browned.
Drizzle with the remaining honey and grate the remaining basil over the top before serving.
- 8 servings
Nutrients per serving:
Calories 250, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 20 mg, Sodium 730 mg, Carbohydrate 32 g, Fiber 2 g, Sugars 7 g, Protein 14 g
Want to make your own dough? Try the 5-Minute Dough recipe.