Pizza dough: In food processor, combine flour, cornmeal, yeast, salt and Granulated sugar|Sugar and pulse on and off to mix. In small saucepan or glass measuring cup, combine 2/3 cup water and 1 teaspoon oil. Heat on stovetop or in microwave until hot to the touch. An instant-read thermometer should register between 110 °F and 120 °F.



With food processor motor running, gradually pour hot liquid through feed tube. Process until dough forms a ball, then process for 1 minute to knead. (If mixture is too dry, add 1 to 2 tablespoons warm water.)



Transfer dough to lightly floured surface. Cover with plastic wrap and let rest for 20 to 30 minutes. (Dough can be prepared 1 day ahead and refrigerated.)



Meanwhile, in large pot, heat 2 teaspoons oil over medium-high heat. Add scallions and garlic and cook, stirring, until just softened, 30 to 60 seconds. Add spinach and cook, tossing with tongs, just until wilted, 3 to 4 minutes. Drain spinach mixture in colander, pressing out moisture.



In medium bowl, mix ricotta, salt, pepper and Cayenne. Stir in spinach mixture, feta and dill.



Prepare grill for indirect cooking: If using charcoal grill, build a hot fire in one half of grill. If using gas grill, preheat one burner on high, leaving the other unlit.



Dust 2 baking sheets with cornmeal. Divide pizza dough into 4 pieces. On lightly floured surface, roll each piece into 8-inch circle. Place 2 dough circles on each prepared baking sheet. Bring crusts and spinach topping to grill.



Using your hands, transfer 2 dough circles to hot side of grill. Cover grill and cook until dough has puffed and underside is light golden, 1 to 1 1/2 minutes. Using tongs, flip crusts over and place on cooler side of grill. Spread one-quarter of topping (about 1 cup) over each crust. Top with half of tomatoes. Cover and cook until crusts are crisp and topping is heated through, 3 to 5 minutes. Repeat with remaining crusts,



topping and tomatoes. Serve right away.