Grilled Turkey Pizza with Spinach, Sun-dried Tomatoes and Goat Cheese

Directions

Preheat grill to medium-high heat.

Coat turkey in olive oil and season with salt & pepper.

Grill turkey over direct medium high heat until just cooked through, or a thermometer probe reads 170°F (77°C).

Flour a surface and roll or stretch half of the dough into a 12 inch diameter circle. Place dough on a non-stick BBQ pizza pan or a preheated stone over indirect heat on the grill. Close the lid and cook for about 5-10 minutes until the underside is crisp. Remove from grill and flip dough so crisp side is facing up.

Cover surface with half of the tomato sauce, then layer with half of the turkey, spinach, sun-dried tomatoes and pine nuts.

Crumble half of the goat cheese on top. Return to the grill and cook with the lid down over indirect heat for an additional 5-10 minutes, or until the bottom is crisp and the cheese is melted. Repeat process for the second pizza.

Pizza Dough

Place the flour and salt in a large bowl. Warm the beer and water to about 120°F (50°C) by heating in microwave for 1-1.5 minutes until it's hot to the touch but not scalding.

Mix the yeast with the beer and then add to the flour along with the oil.

By hand: mix until ingredients form into a dough ball. Add more flour if necessary. Then knead for 5-10 minutes until dough is smooth and elastic.

By machine with dough arm: once a ball has formed, mix dough on medium to high speed, adding more flour if required. Continue to mix for 5-7 minutes until dough is smooth and elastic.

Place dough in an oiled bowl, cover and let rise in a very warm place for about 30 minutes.

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