What You Need:

3 C white bread flour
1 pkg. quick rising yeast
2 tsp salt
1/2 tsp sugar
1 C of water
4 tbsp extra virgin olive oil, divided
1 lb. fresh spinach, trimmed
2 tbsp minced garlic
1/2 C Parmesan cheese, grated
1 (8 oz.) pkg. feta cheese, crumbled
1/2 C sweet Vidalia onion, sliced thin

How to Make It:

In a mixing bowl blend together the flour, yeast, salt and sugar.
In a small saucepan over medium heat, heat the water and 2 tbsp of the olive oil 5 minutes or until a thermometer reads 130 degrees.
Pour the heated water over the flour mixture and mixed until the dough forms a ball.
Knead the dough with your hands 10 times.
Place the dough on a lightly floured surface, cover with plastic wrap and let the dough rise for 30 minutes.
Set the grill to preheat to medium hot temperature.
Over high heat in a sauce pan cover the spinach with water and bring to a roiling boil.
Cover the pan, adjust the heat to low and cook 3 minutes or until the spinach is wilted.
Drain and cool the spinach then squeeze out any extra water.
Coarsely chop the spinach.
Separate the dough into two pieces.
Spray the grill rack lightly with a non stick cooking spray.
Stretch one piece of the dough out over the grill rack.
Cook the dough covered for 5 minutes or until the bottom is browned.
Brush the top side of the dough with 1/2 tbsp of the olive oil.
Carefully flip the dough and the other side is brushed wit 1/2 tbsp of the olive oil.
Use 1 tbsp of the minced garlic and sprinkle evenly over the crust.
Half of the spinach is spread over the top of the garlic.
Half of the Parmesan cheese and half of the feta cheese are sprinkled over the spinach.
Half of the onion is placed on top.
Cover and cook the above 8 minutes being sure to check after 5 minute to make sure it is not over cooking before the cheese has melted.
If cooking too quickly move the pizza to the side away from the intense heat or lower the temperature.
Once the cheese has melted remove the pizza and keep warm while grilling the second pizza in the same manner as above.