GRILLED VEGETARIAN PIZZA

Ingredients

Preparation

For the dough

1. In a large bowl, combine the flours and salt. In a small bowl, combine the water, yeast and olive oil. Add the liquid mixture to the dry ingredients. Knead the mix by hand, for about 3 minutes, ensuring that all the ingredients are well incorporated. Let rest at room temperature for 15 minutes.
2. Knead again for 3 minutes. Divide the dough into 2 equal parts and shape into balls.
3. Place the dough on a well-floured work surface, cover with a damp clean cloth and let rise at room temperature for 3 to 4 hours. (You may also refrigerate the dough for 8 to 24 hours. When ready to use, the dough must come to room temperature for 30 to 45 minutes before use.)

For the pizza

1. Preheat the oven to 400 °F. Line a baking sheet with parchment paper.
2. In a bowl, combine the cauliflower florets with ⅓ cup of the olive oil, salt, and black pepper to taste. Transfer on the prepared baking sheet and roast in the oven for 15 to 20 minutes, until light golden brown. Set aside.
3. In a frying pan, heat the remaining 2 tbsp of olive oil over medium-high heat. Add the kale and spinach. Cook for 5 to 7 minutes, until wilted. Season with salt and black pepper to taste. Set aside. 
4. Preheat the grill to high heat. Cover the grill and let it preheat for 10 minutes.
5. Place each ball of dough on a well-floured workspace. Using fingers, stretch out the dough in all directions at first, then shape into a circle.
6. Carefully place the dough on the grill and let it cook, without moving, until the top starts to bubble and the bottom is lightly browned. Continue cooking and move around with metal tongs until the bottom is evenly browned with charred spots, about 1 to 3 minutes. Flip the crust over and brush the browned surface with some olive oil. Set aside on a cutting board and repeat with the second disc of dough.
7. Once both discs are cooked, top them with the mozzarella, followed by the cauliflower, kale-spinach mixture, red onions, and olives. Leave a ½-inch border for the crust.
8. Lower the heat to medium-low and place the pizzas on the grill. Cover and cook for 2 to 5 minutes, rotating the pizzas, until the cheese is evenly melted.
9. Remove the pizzas from the grill and transfer them to a cutting board. Garnish with dollops of ricotta, a drizzle of olive oil, and the Pecorino.