Emily Richards' BBQ pizza recipe

Turning our BBQ into a pizza oven From CTV Kitchener: Brie, sundried tomatoes and spinach go into a flavourful pizza barbecued by Emily Richards.

Brie Sundried Tomato Spinach Pizza

Enjoy these pizzas while watching the game or as an appetizer with friends. Serve it up with grilled sausages and chicken for a new side dish idea.

Makes 8 pieces.

1 small ball pizza dough (homemade or Half a pkg of storebought dough)

1/4 cup (60 mL) basil pesto

1 wheel (200 g) brie cheese, sliced

1 pkg (150 g) fresh baby spinach, washed (about 4 cups packed)

1/4 cup (60 mL) chopped sundried tomatoes in oil

1 clove garlic, minced

2 tbsp (30 mL) pine nuts, toasted

On cornmeal dustsed pizza peel, press out pizza dough. Spread with pesto. Top with brie; set aside.

In large nonstick skillet, cook spinach over medium high heat for about 3 minutes or until wilted. Drain any excess liquid. Add sundried tomatoes and garlic and cook for 2 minutes.

Spread spinach mixture over dough and sprinkle each with pine nuts.

Slide pizza onto well heated pizza stone over medium high heat (400 F); close lid and grill for about 8 minutes or until dough is light golden around edges and cheese is melted.