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Grilled Pizzas with Asparagus and Sun-Dried Tomatoes

Topped with creamy ricotta and lightly charred veggies, this family favorite becomes truly restaurant-worthy -- in less than a half hour.

Source: Everyday Food, June 2008
Total Time Prep Servings

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32
  • weiwentg
    12 OCT, 2011
    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.
    Reply
  • annie734
    24 MAR, 2009
    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.
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  • ehguy11
    14 JUN, 2008
    I made this using steamed broccoli instead of asparagus. It was delicious! Use whole wheat pizza dough if you can find it.
    Reply

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