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1
Preheat the grill to 400 degrees F.
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2
Heat the pan over medium-high heat and add the oil.
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3
Saute the garlic for 1 minute.
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4
Add in the greens and saute until wilted.
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5
Add in the curry powder and continue to cook the greens until they start to get soft.
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6
Remove from heat and set aside.
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7
Cut the dough into 2 (8-ounce) pieces.
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8
Stretch the dough out on a lightly floured surface with your hands.
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9
When the grill is at a consistent 400 to 450 degrees F (no hotter than 450), lightly brush the grill with olive oil.
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10
Place dough directly onto the grill surface.
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11
Close the grill cover and cook for 4 to 5 minutes.
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12
About 2 minutes in, open the grill and pop the air bubbles with a fork.
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13
The bottom should be brown with some charred spots but not burned or underdone.
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14
Close lid and continue cooking.
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15
Remove from grill and place on a work surface with the cooked/grilled side up.
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16
Lower the heat on the grill to medium-low heat so that the cheese has time to melt and the bottom does not burn.
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17
Spread equal amounts of the mozzarella and fontina on each pizza.
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18
Divide the cooked greens on top of the cheese.
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19
Place a few dollops of crumbled goat cheese over the top of the greens, then sprinkle with the crumbled paneer.
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20
Lightly oil grill once more and carefully place pizzas, cheese side up, onto the grill.
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21
Close the lid and let it cook slowly for another 5 to 10 minutes to allow the cheese to melt and so that the bottom does not burn.
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22
When the cheese is completely melted and the bottom is a nice even brown with some charred spots, remove from the grill to a cutting board, slice and serve.
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23
A viewer, who may not be a professional cook, provided this recipe.
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24
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
