My 3-year-old especially loves this because I let him decorate his own pizza. I love it because on the grill, the crust comes out perfectly crispy yet chewy.
Whole grain pizza dough
2 cups spinach
8oz tomato puree
2 cloves garlic
1 tbsp basil
hearts of romaine, sliced in half down middle
T. Marzetti light blue cheese dressing
In a saucepan, saute the garlic, and onion until clear. Add spinach until wilted (about a minute). Place tomato puree and basil in a blender; add spinach, garlic, and onion. Blend until smooth. Roll out dough and top with sauce and cheese.
Before the grill is hot, spread the pizza out on the first rack (the dough is too difficult to spread on a hot grill). Heat it up, and watch the pizza closely. Remove when crust is brown and cheese is bubbly. Add romaine to grill, flash grill for about a minute until leaves are charred. Cover romaine with dressing, and enjoy.