Directions

1. Begin by preparing the crust at least an hour in advance by combining flour, water, yeast, olive oil, 1 tablespoon salt and sugar in your stand mixer’s bowl. Mix on low until the dough comes together into a ball, then use the dough hook attachment to knead the dough for 15 minutes on medium. When done kneading, roll into a ball and place in a greased bowl for 1-24 hours to rise. If allowing to rise overnight, place the dough in the fridge, if not, leave in a warm spot.
2. Roll or stretch out the dough into two medium-sized rounds about 12” in diameter. Carefully place the dough on the grill over medium heat for 5 minutes or until the bottom begins to blacken. Then flip the crust, turn down the heat, and spread the sauce over the cooked side, adding cheese, tomatoes, garlic and spinach. When all toppings have been distributed, close the grill lid and allow to cook for another 5-8 minutes or until the toppings are warm and the underside is starting to blacken.
3. Remove from the grill, sprinkle with salt and pepper to taste, and allow the pizza to rest for a minute before slicing and serving.