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Grilled-Asparagus, Tomato, and Fontina Pizzette

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
Total Time Prep Yield



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.

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