West Coast Grilled Vegetable Pizza

• 3 tablespoons olive oil
• all-purpose flour, for shaping dough
• 1 lb store-bought pizza dough, fresh (if frozen) or 1 lb thawed pizza dough (if frozen)
• 2 plum tomatoes, thinly sliced crosswise
• 2 scallions, white and green parts separated, thinly sliced
• 5 ounces soft fresh goat cheese, crumbled
• coarse salt, to taste
• fresh coarse ground black pepper, to taste
• crushed red pepper flakes, to taste
• 5 ounces Baby Spinach, washed & rinsed
• 1 avocado, halved, pitted, peeled, and diced
• 2 tablespoons red wine vinegar

1. Heat grill to medium.
2. Brush a large rimless baking sheet (or an inverted rimmed sheet) with 1 tablespoon oil.
3. On a lightly floured work surface, roll and stretch dough to two 8-inch ovals or rounds.
4. Transfer to prepared sheet.
5. Brush tops with 1 tablespoon oil.
6. Transfer dough to grill.
7. Cook, without turning over, until undersides are firm and begin to char, 2 to 3 minutes.
8. Using tongs and a large spatula, place crusts on baking sheet, grilled side up.
9. Scatter crusts with tomatoes, scallion whites, and cheese; season with salt and pepper, and slide back onto grill.
10. Cook, rotating occasionally, until cooked through and cheese begins to melt, 3 to 5 minutes.
11. Transfer to a cutting board.
12. In a medium bowl, combine spinach, avocado, scallion greens, vinegar, and remaining tablespoon oil; season with salt and pepper, and toss to combine.
13. Pile mixture onto pizzas; halve, and serve.

olive oil, flour, storebought pizza dough, tomatoes, scallions, goat cheese, salt, ground black pepper, red pepper, avocado, red wine vinegar

Taken from www.food.com/recipe/west-coast-grilled-vegetable-pizza-238530 (may not work)