Grilled-Asparagus, Tomato, and Fontina Pizzette

Name: Grilled-Asparagus, Tomato, and Fontina Pizzette
Prep time: 25 min
Total time: 30 min
Yield: Makes three 7-inch round pizzette, or one 13-inch round pizza
Ingredients: 8 ounces asparagus, trimmed; 6 scallions, trimmed; 1 tablespoon extra-virgin olive oil, plus more for drizzling; Kosher salt and freshly ground pepper; 1 recipe Classic Pizza Dough; Semolina flour or fine cornmeal, for dusting; 6 ounces fontina, shredded (2 cups); 3 cocktail tomatoes or small vine tomatoes (about 5 ounces total), cut into 1/4-inch rounds; 1 teaspoon packed fresh thyme leaves

Recipe photo courtesy of Paola + Murray

A quick turn on the grill gives homemade pizza dough a pillowy texture and an irresistible char. Here, the pie is topped with gooey fontina, flame-kissed asparagus and scallions, and fresh tomatoes and thyme.

Source: Martha Stewart Living, May 2018

30 mins 25 mins Makes three 7-inch round pizzette, or one 13-inch round pizza

Total Time Prep Yield

Ingredients

8 ounces asparagus, trimmed
6 scallions, trimmed
1 tablespoon extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1 recipe Classic Pizza Dough
Semolina flour or fine cornmeal, for dusting
6 ounces fontina, shredded (2 cups)
3 cocktail tomatoes or small vine tomatoes (about 5 ounces total), cut into 1/4-inch rounds
1 teaspoon packed fresh thyme leaves

Directions

1.
Preheat grill for direct- and indirect-heat cooking to 500 degrees (if grill does not have a temperature gauge, set an oven thermometer on upper rack). If distance between grill grates is 1 inch or greater, preheat a metal cooling rack directly on grill to prevent dough from sinking through.
2.
Toss asparagus and scallions with oil; season with salt and pepper. Grill, turning a few times, until charred in places but still firm, 2 to 3 minutes. Let cool slightly; when cool enough to handle, cut scallions into 1 1/2-inch pieces.
3.
Turn dough out onto a pizza peel or thin wooden cutting board dusted with semolina (do not punch down). Divide into thirds. Starting in center of each and using both hands, press down and outward with your fingertips while allowing dough to slowly turn. Gradually work toward edges, leaving a 1-inch border of undisturbed dough, until each is stretched to an approximately 7-inch round.
4.
Lightly drizzle each round with oil; season with salt and pepper. Transfer to grill over direct heat and cook just until set and lightly charred on bottoms, 2 to 3 minutes. Remove from grill.
5.
Divide half of cheese evenly among crusts, then top with asparagus, scallions, tomatoes, and thyme. Sprinkle evenly with remaining cheese. Return pizzette to grill over indirect heat. Cover and cook until crusts are golden brown in places, asparagus is crisp-tender, and cheese is bubbly, 6 to 8 minutes. Serve immediately.

Cook's Notes

Individual pizzette are easier to transfer on and off the grill, but this recipe can also be made into one large pie. Either version can also be baked in the oven, following the steps for the Classic Margherita Pizza. If you're not using a grill, char the asparagus and scallions on a rimmed baking sheet directly under the broiler for a few minutes.