West Coast Vegetable Pizza

3 tablespoons olive oil
All-purpose flour, for shaping dough
1 pound store-bought pizza dough, fresh, or thawed if frozen
2 plum tomatoes, thinly sliced crosswise
2 scallions, white and green parts separated, thinly sliced
1 log (5 ounces) soft goat cheese, crumbled
Coarse salt and ground pepper
1/2 bag baby spinach and arugula mix
1 avocado, halved, pitted, peeled, and diced
2 tablespoons red-wine vinegar

Heat oven to 400 degrees. Brush a large rimless baking sheet (or an inverted rimmed sheet) with 1 tablespoon oil. On a lightly floured work surface, roll and stretch dough to two 8-inch ovals or rounds. Transfer to prepared sheet. Brush tops with 1 tablespoon oil and season with salt and pepper. Cook in oven for 10 minutes or until golden brown.

Turn oven off. Scatter crusts with tomatoes, scallion whites, and cheese; season with salt and pepper, and place back into oven. Cook until cheese begins to melt, 3 to 5 minutes. Transfer to a cutting board.

In a medium bowl, combine spinach, avocado, scallion greens, vinegar, and remaining tablespoon oil; season with salt and pepper, and toss to combine. Pile mixture onto pizzas; slice into bite size or finger sized pieces, and serve.