Grilled Pizzas with Asparagus and Sun-Dried Tomatoes
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- Prep Time 25 minutes
- Total Time 25 minutes
- Yield Serves 4
Ingredients
- 1 bunch asparagus (about 1 pound), thick ends removed
- 1 bunch scallions, trimmed
- 1/2 cup sun-dried tomatoes (oil-packed), thinly sliced, plus 3 tablespoons oil from jar
- 1 pound store-bought pizza dough, thawed if frozen
- 1 cup ricotta
Directions
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Heat grill to medium. In a large bowl, combine asparagus, scallions, and 1 tablespoon sun-dried tomato oil; season with salt and pepper. Grill, turning occasionally, until vegetables are tender, 6 to 9 minutes. When cool enough to handle, cut asparagus and scallions into thirds.
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Brush a large baking sheet with 1 tablespoon sun-dried tomato oil. On a lightly floured work surface, divide dough in half. Roll or stretch to form two 9-inch ovals. Transfer to prepared sheet, and brush with remaining tablespoon sun-dried tomato oil.
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Transfer dough pieces to grill. Cook until undersides are firm and beginning to char, 2 to 3 minutes. Using tongs or a large spatula, transfer crusts, grilled side up, back to baking sheet.
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Dividing evenly, top crusts with ricotta, then asparagus, scallions, and sun-dried tomatoes; season with salt and pepper. Slide back onto grill and cook, rotating occasionally, until crusts are cooked through and cheese is melted, 3 to 5 minutes. Transfer pizzas to a cutting board, cut in half, and serve.
I did this with mozzarella in an oven. This is a good combination. The sun dried tomatoes do tend to char in the oven, though, so if you were doing this as a conventional pizza, I'd bake it with the asparagus and add the tomatoes after.
We did not like this recipe at all and ended up throwing it away and ordering take-out. It's very bland. The sundried tomato oil made it taste bitter. It had too much ricotta.
I made this using steamed broccoli instead of asparagus. It was delicious! Use whole wheat pizza dough if you can find it.