- 6 tablespoons extra-virgin olive oil, divided
- 2 cloves garlic, finely chopped
- 2 tomatoes, cored and finely chopped
- 1/4 teaspoon sugar
- 1 tablespoon chopped fresh parsley
- 4 large fresh basil leaves, roughly chopped
- 1/2 teaspoon fine sea salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1/2 small shallot, finely chopped
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1 large pre-baked pizza crust
- 2 ounces ricotta salata cheese, shaved with a vegetable peeler, divided
- 1/4 pound baby spinach
Meanwhile, whisk together shallot, vinegar, mustard, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Drizzle in 4 tablespoons of the remaining oil while continuing to whisk constantly; set vinaigrette aside.
Prepare a grill for medium-high heat cooking. Lightly brush both sides of pizza crust with remaining 1 tablespoon oil and transfer to the grill. Turn crust often, flipping once, until just toasted all over, about 2 minutes per side. Transfer to a work surface and top with reserved tomato sauce. Top with half of the cheese and carefully return pizza to the grill and cook until cheese is softened and pizza is just heated through, about 2 minutes. Transfer to a cutting board.
Toss spinach with reserved vinaigrette, then arrange on top of pizza. Garnish with remaining cheese, cut pizza into slices and serve.
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