West Coast Grilled Vegetable Pizza

AAAHHHH!!!! I'm so sorry it's been so long since I've posted anything, but that's what going on vacation will do to you. In honor of my West Coast vacation, I bring to you West Coast Grilled Vegetable Pizzas from everydayfood.com. This is another yummy vegetarian recipe that my carnivorous family now loves and asks for all the time. Instead of pizza dough, I just got scone dough from Dick's Market, and it tasted great! Oh, and I ended up getting a pound of dough per person, which made enough to have leftovers the next night. Enjoy!!

3 tablespoons olive oil

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 black 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 olive 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, scallions 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 cutting board.

4. In a medium bowl, combine spinach, avocado, scallion greens, vinegar and remaining oil; season with salt and pepper, and toss to combine. Pile mixtures onto pizzas; halve and serve.

Serves 4