Gluten-Free Grilled Spinach and Havarti Pizza
A flavorful homemade pizza featuring creamy Havarti cheese, fresh spinach, and crushed tomatoes on a garlic oil-brushed crust. Perfect for outdoor grilling or oven baking, this recipe creates two personal-sized pizzas with a crispy base and melted cheese finish. The combination of mild Havarti and sharp Parmesan creates a rich, satisfying flavor profile that pairs beautifully with the earthy spinach and aromatic basil.
Ingredients
- 1 pound pizza dough, homemade or store bought
- 2 tbsp garlic infused olive oilplain olive oil + minced garlic1:1 + 1 cloveflavor
fresh garlic taste
- ½ cup crushed tomatoes
- 2 cups spinach, chopped and packed
- 1 cup Havarti cheese, gratedmozzarella1:1cheese
milder flavor
- ¼ tsp basil, dried
- ¼ cup Parmesan cheese, grated
- 4 tbsp flour or cornmeal, for dusting
Instructions
- 1
Prepare pizza dough using your favorite recipe
- 2
Preheat gas grill to 450°F or preheat oven to 450°F, placing pizza stone on grill or in oven before turning heat on
- 3
Dust pizza peel with flour or cornmeal
- 4
Divide dough in half and spread one part over the flour
- 5
Lightly brush with garlic olive oil
- 6
Spread half of the tomatoes, leaving half inch around the edges
- 7
Top with half of the spinach and Havarti cheese
- 8
Bake for 15 minutes, until dough is cooked thoroughly and cheese is melted
- 9
Sprinkle dried basil on top and add half of the grated Parmesan
- 10
Repeat process for the second pizza
- 11
Serve immediately
Tips
Use parchment paper under the flour for easier transfer, though it may burn slightly during cooking
Make Neapolitan pizza dough in advance as it requires resting time for best results
Good to Know
Best served immediately while crust is crispy. Leftover slices keep refrigerated for 2-3 days.
Pizza dough can be made 1-2 days ahead and refrigerated. Prep toppings several hours in advance.
Serve hot immediately after baking with suggested wine pairing of Pinot Grigio.
Common Mistakes
Don't skip preheating the pizza stone to avoid soggy crust
Don't overload with toppings to prevent soggy pizza
Substitutions
fresh garlic taste
FAQ
Can I make this in a regular oven without a pizza stone?
Yes, use a large baking sheet or inverted baking pan preheated in the 450°F oven for similar results.
What if I don't have a pizza peel?
Use parchment paper on a large cutting board or inverted baking sheet to transfer the pizza.
How long will leftover pizza keep?
Refrigerate for 2-3 days. Reheat in oven at 350°F for best texture rather than microwave.