Grilled Swiss chard and tomato pizzas
6 spray(s), preferably made with olive oil
Uncooked Swiss chard
¾ pound(s), (1 bunch), leaves separated and tough center stems removed
Uncooked red onion(s)
1 medium, cut into 1⁄4-inch rounds
1 tbsp(s), for rolling out dough
Frozen pizza crust dough
1 pound(s), thawed and at room temperature, or refrigerated dough at room temperature, divided into 4 pieces
4 large, cut crosswise into 1⁄4-inch slices
Shredded part-skim mozzarella cheese
1 cup(s), divided
- Off heat, coat grill rack with nonstick spray. Turn on 1 burner of gas grill and preheat to high, or prepare fire in charcoal grill for two-zone cooking.
- Coat Swiss chard and onion with nonstick spray and transfer to grill. Cook, turning occasionally, until vegetables are lightly browned and tender, about 3 minutes for chard and 5 minutes for onion. Remove vegetables from grill as they are done cooking and transfer to cutting board. Coarsely chop vegetables. Keep grill lit.
- On lightly floured work surface, roll each piece of dough into thin oval. Working with 2 crusts at a time, lightly coat 1 side of each with nonstick spray and arrange on hotter side of grill. Close lid and cook, checking occasionally to make sure bottoms are not burning and large bubbles are not popping, until crusts are charred and marked from grill, 2 to 3 minutes. Transfer to cutting board and coat top with nonstick spray. Turn crusts over and arrange on cooler side of grill.
- Top crusts on grill with half of chard, onion, and tomatoes. Sprinkle each with pinch of black pepper and top each with 1⁄4 cup cheese. Slide pizzas back to hotter side of grill and close lid. Cook until crusts are charred and marked from grill, 2 to 3 minutes more. (If bottoms start to burn before cheese melts, move pizzas back to cooler side of grill.) Repeat with remaining crusts, toppings, black pepper, and cheese. Cut each pizza in half before serving.
- Per serving: 1/2 pizza