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.
Makes three 7-inch round pizzette, or one 13-inch round pizza
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.