Thirty-minute meals: grilled vegetable pizza

Stretch the dough to whatever shape fits your grill most easily: round, oval, or even free form.

You will need:
* Three tablespoons olive oil.
* All-purpose flour, for shaping dough.
* 500 grams store-bought pizza dough, fresh
* Two plum tomatoes, thinly sliced crosswise.
* Two spring onions, white and green parts separated, thinly sliced.
* Soft feta cheese, crumbled.
* Coarse salt and ground pepper.
* One bag baby spinach.
* One avocado, halved, pitted, peeled, and diced.
* Two tablespoons red-wine vinegar.

What to do:
Heat the oven to a medium heat. Brush a large rimless baking sheet with one tablespoon oil. On a lightly floured work surface, roll and stretch dough to two ovals or rounds. Transfer to prepared sheet. Brush tops with one tablespoon oil.
Transfer dough to oven. Cook, without turning over, until undersides are firm and begin to char, two to three minutes. Using tongs and a large spatula, place crusts on baking sheet, grilled side up.
Scatter crusts with tomatoes, springs onion whites, and cheese; season with salt and pepper, and slide back onto grill. Cook, rotating occasionally, until cooked through and cheese begins to melt, three to five minutes. Transfer to a cutting board.
In a medium bowl, combine spinach, avocado, spring onion greens, vinegar, and remaining tablespoon oil; season with salt and pepper, and toss to combine. Pile mixture onto pizzas; halve, and serve.