Ingredients
- Yellow cornmeal for sprinkling
- 2 Tbsp Olive oil
- ½ Medium onion thinly sliced
- 2 Garlic cloves minced
- 2 cups Baby spinach
- 3 bunches Broccolini ends trimmed
- ½ cup Whole milk ricotta cheese
- 2 Tbsp Heavy cream
- 2 Tbsp Sour cream
- 1 Tbsp Fresh lemon juice
- ⅛ tsp Fresh cracked black pepper
- All-purpose flour for dusting
- 1 16 oz. Frozen pizza dough ball thawed
- 1 8 oz. pkg Fresh mozzerella cheese thinly sliced
- 1 10.6 oz. pkg Wholey® Cleaned Mussel Meat
- ⅓ cup Roasted red peppers drained & chopped
- ¼ cup Parmesan cheese grated
- Crushed red pepper flakes for optional garnish
Instructions
- Prepare outdoor grill for direct grilling over medium heat; sprinkle underside of rimmed baking pan with cornmeal. In large skillet, heat 1 tablespoon oil over medium-high heat. Add onion; cook 4 minutes or until tender-crisp, stirring occasionally. Add garlic and spinach; cook 2 minutes or until fragrant and spinach is wilted, stirring frequently.
- In medium bowl, toss broccolini and remaining 1 tablespoon oil; place on hot grill rack, cover and cook 5 minutes or until grill marks appear, turning once. Transfer broccolini to cutting board; carefully cut into 1" pieces.
- In small bowl, whisk ricotta cheese, heavy cream, sour cream, lemon juice and black pepper.
- On lightly floured work surface, roll dough into 12" circle; carefully transfer to prepared pan. With fork, poke dough several times to vent; slide dough onto hot grill rack. Cover and cook 8 minutes or until bottom of crust is browned, rotating once halfway through cooking; transfer crust back to pan.
- Leaving ½" border, spread crust with ricotta mixture; top with mozzarella, mussel meat, red peppers, onion mixture, broccolini and Parmesan cheese. Slide pizza onto hot grill rack; cover and cook 10 minutes or until edges of pizza are golden brown and cheese melts, rotating pizza crust if necessary to prevent crust from burning.
- Transfer pizza to cutting board; cut into 8 slices and sprinkle with crushed red pepper, if desired.
