- Flour, for stretching dough
- 1 pound pizza dough, store-bought or homemade, halved
- 1 cup (packed) baby kale or spinach, chopped
- 1/3 cup (a handful) parsley, chopped
- 1/2 cup fresh cow's- or sheep's-milk ricotta
- 2 tablespoons heavy cream or half-and-half
- 1 tablespoon EVOO
- 2 cloves garlic, grated, pasted or finely chopped
- Salt and pepper
- A little freshly grated or ground nutmeg
- Natural olive oil cooking spray
- 2 1/2 cups shredded montasio or mozzarella (about 3/4 lb.)
- Crushed red pepper
Preheat a grill to high.
On a lightly floured surface, stretch each dough half out to form two large ovals.
In a bowl, combine the baby kale, parsley, ricotta, cream, EVOO and garlic; season with salt, pepper and nutmeg.
Spray an upside-down or rimless baking sheet with cooking spray. Spray 1 dough oval with cooking spray. Place on the grill, oiled side down. Grill until browned and crispy, about 3 minutes. Using tongs, flip the dough over onto the baking sheet. Spread with half the topping, leaving a 1/2-inch border. Top with half the shredded cheese. Slide the pizza onto the grill; cover and cook until the cheese melts, the crust is browned and the dough is cooked through, 2 to 3 minutes more. Repeat with the remaining dough, topping and cheese. Sprinkle with crushed red pepper.