Grilled Spinach and Ricotta Turnovers
This is a simple vegetarian recipe. If you'd like something more complex, add finely chopped pepperoni or cooked, crumbled Italian sausage to the mix.
Makes two 12-inch-long turnovers
- ½ recipe Pizza Crust for the Grill dough
- Cornmeal and flour for dusting
- Vegetable oil
- 1 cup Slow-Simmered Tomato Sauce
- 2 cups steamed spinach, squeezed dry and chopped
- ¼ cup minced green onion
- 1 egg, beaten
- 2 pounds ricotta cheese
- Black pepper and salt to taste
- ¼ teaspoon dried oregano
- 2 cups shredded mozzarella cheese
On a lightly floured board or on parchment, roll out two 12-inch dough circles. Place each circle of dough on a metal pizza peel or rimless baking sheet generously sprinkled with flour and cornmeal.
In a large bowl, stir tomato sauce into chopped spinach and green onion until well mixed. Stir in beaten egg, then fold in ricotta cheese. Add black pepper and salt to taste and stir in oregano. Fold mozzarella into the mixture. Spoon filling mixture onto one side of the dough circles, leaving dough edges bare. Divide mixture evenly. Carefully lift the dough from the uncovered side and lay it over the filling. Press the edges of the dough together to form a sealed turnover.
Prepare a gas or charcoal grill so the cooking surface is medium-hot. Brush the grill rack with vegetable oil. Slide the turnovers onto the grill rack over the hot coals or heating element. Close the lid immediately and grill for 3 to 4 minutes or until dough is cooked on the bottom and grill marks appear. Carefully flip the turnover over and cook the other side for 5 to 7 minutes. Remove from the grill and cool slightly before serving.