Grilled Pizza with Blanched Spinach and Sauted Onions!

I think I'm turning Italian!!!! I am posting my 2nd Italian recipe in a row! I never do that!! I don't know if you guys without a blog  know this, us bloggers have goggle plus. Its like facebook for your blog. I have this cummunity, you can make groups and you join to groups with  topics you like. It is like at middle schools you have all the clubs. I made one called healthy eating! Its were we have disscutions on healthy dishes. (you have discussions and meetings online). This is like and Allstar healthy dish! Fresh dough thats grilled, fresh sauce made of fresh ingredients not an overload of cheese and veggies as toppings!The best part is, Kids eat it!!! You know when kids like don't eat there veggies? Come on, even I did that was I was younger! Well they eat this in seconds!!!! When I make this for dinner I make extra!! So let me tell you some footnotes,

**Footnotes from the Chef-
If you don't have a thermometer, water should feel very warm when you touch it
**To knead the dough, add just enough flour to the dough and your hand to keep the dough from sticking. To knead push the dough away fold it and turn. Keep repeating that motion, add more flour if it becomes to sticky
Make Ahead: Dough (but NOT individual the pizza crust) may be made up to 24 hours in advance and stored covered in the refrigerator. Punch down and roll out just before grilling.

Make sure to follow those!!! I wrote them for a reasoning they are super important!!!! Well, BYE!!!!!!

Prep-20 minutes
Cook- 8 minutes
Ready in- 28 minutes

 Ingredients- 

3 1/2 cups all-purpose flour, or as needed 

1 envelope Fleischmann's® Pizza Crust Yeast  

1 tablespoon sugar  

1 1/2 tsp salt 

1 1/3 cups very warm water (120 degrees to 130 degrees F) 

Additional flour for rolling 

Additional oil for grilling 

Pizza sauce 

Fresh spinach,blanched
1 cup chopped onions, sauted and seasoned 
Shredded mozzarella cheese 

Directions- 

Preheat gas grill to medium-high heat. 

Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead(see footnotes)on a floured surface, adding additional flour if necessary, until smooth  but not sticky, about 5 minutes. 

Divide dough into 8 portions. Roll dough on a well-floured counter to about 8-inch circles 

Brush both sides of crust with additional oil. Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter 

Add sauce and top the grilled side of each pizza crust. Excess sauce or toppings makes the pizza hard to handle. Repeat with remaining pizzas. 

Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.

Put blanched spinach and Suted onions on top

Serve and enjoy!!!!

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