Dust the Pizza Stone with half of the cornmeal and preheat it and the Wok on the STŌK Grill to medium heat, between 300°F- 350°F. If you are using a single insert grill, insert the Wok first.
If using the STOK® Tower, click here for heating tips.
Once Wok has heated, add 2 tablespoons of the olive oil, garlic and onions. Sauté the garlic and onions for 8-10 minutes. Add the spinach and cook until it is wilted. Season the mixture with salt, pepper and nutmeg.
Once the spinach has warmed through, stir in the heavy cream. Cook for another 2-3 minutes then use the STŌK Insert Removal Tool to remove the Wok from the grill. Set the Wok aside and let the spinach cool slightly.
Adjust the heat of the grill to low, between 200°F-250°F. If using a single insert grill, use heat-resistant oven mitts to carefully insert the Pizza Stone into the vacated slot.
Follow directions on pizza dough package. Dust a pizza peel with remaining cornmeal and lay the dough on top.
Brush remaining olive oil over the pizza dough.
Spoon the spinach mixture evenly onto the dough, leaving a ½ inch border.
Top the spinach mixture with the goat cheese. Sprinkle entire pizza with the parmesan cheese.
Once the grill is preheated, use the pizza peel to transfer the pizza to the Pizza Stone, close the grill lid and cook until crust is golden brown, 15-20 minutes.
When pizza is fully cooked, use the pizza peel to transfer the pizza to a serving dish.
Drizzle olive oil and sprinkle freshly ground black pepper onto the center of the pizza. Slice and serve.
