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1
Prepare pizza dough as directed.
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2
While dough is rising, in large, nonstick skillet, heat 1 tablespoon oil over medium heat.
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3
Add onions and cook, stirring often, until golden, about 8 minutes.
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4
Stir in spinach, sprinkle lightly with salt, cover and cook just until spinach wilts, about 2 minutes.
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5
Stir in garlic and vinegar, cover and cook 1 minute.
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6
Remove from heat and set aside.
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7
Prepare grill, leaving one side unlit.
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8
Lightly oil 2 baking sheets.
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9
Gently punch down dough, divide in half and knead each half into a ball.
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10
Place dough balls on lightly floured surface, cover with plastic wrap and let rest 8 minutes.
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11
Using rolling pin, roll each ball into 9-inch circle, about 1/4 inch (scant) thick.
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12
Transfer to prepared baking sheets and lightly brush entire
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13
surface with oil.
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14
Cover with plastic wrap and let rest 10 minutes.
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15
Carefully lift each dough circle off baking sheet and place on hot side of grill.
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16
Cook undisturbed 1 1/2 to 2 minutes, so bottom has a chance to set; top of dough will bubble.
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17
Using large spatula, flip dough over onto same hot side of grill and cook 1 to 2 minutes.
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18
Slide crusts to cooler area of grill.
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19
Evenly spread spinach mixture over crusts; season with freshly ground pepper to taste.
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20
Sprinkle with walnuts and provolone.
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21
Close grill and cook, periodically moving pizzas around to keep charring to a minimum, 3 to 4 minutes.
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22
Transfer pizzas to cutting board, dust with Parmesan if desired, slice and serve.
