Grilled tomato and spinach pizza

Use heirloom tomatoes, or different varieties - you'll find them in all colours at the market! Cooking pizza on the barbecue gives the dough a nice crispy texture. The cooking time may vary depending on the strength of your barbecue and the temperature obtained.

Ingredients

Olive Oil
1 300 g (10 oz) homemade or store-bought pizza dough
120 g (4 oz) spinach, stemmed
1 clove garlic, finely chopped
1/2 teaspoon grated nutmeg
1 large beefsteak tomato or beefsteak tomato
60 to 80 ml (1/4 to 1/3 cup) basil pesto
1/2 small onion, finely chopped
375 ml (1 ½ cups) grated mozzarella cheese
2 thin slices of prosciutto, cut into strips
Ground pepper

Preparation

Place the pizza dough in a lightly oiled bowl, cover with plastic wrap and leave to rest at room temperature for 30 to 60 minutes.
Heat a little olive oil in a large frying pan over a medium heat and cook the spinach for 1 minute. Add the garlic, nutmeg and season. Continue cooking for 1 minute. Drain and set aside.
Slice the tomato and brush with olive oil. Season to taste.
Place a perforated baking tray or barbecue mat on one side of the barbecue. Preheat this half of the barbecue to high.
Place the tomato slices on the griddle. Reduce the heat to medium-high and grill the tomatoes for 1 to 2 minutes on each side. Set aside to cool.
Sprinkle the work surface with cornmeal or flour and roll out the dough into an oval or rectangle measuring approximately 25 x 30 cm (10 x 12 in.).
Oil the barbecue grill and carefully place the pastry on the lit side of the barbecue. Reduce heat to medium.
Cook for 2 to 3 minutes or until the pastry pulls away easily from the grill. Turn the pastry over and brush with pesto. Top with onion, spinach, cheese and tomatoes. Bake for 2 to 3 minutes.
Then move the pizza to the unlit side of the barbecue and turn up the heat on the other side.
Top the pizza with the prosciutto. Close the lid and continue cooking for 5 to 10 minutes or until the cheese is melted and golden brown. Serve immediately.