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Grilled Pizza with Asparagus, Scallions and Fontina

  • Total Time:
  • Servings: 4

Cut into small squares, this pizza makes a great spring or summer hors d'oeuvre.


slideshow Healthy Grilling Recipes


KEY: Spring, Summer, Grilling/Barbecuing, Barbecue/Cookout, Appetizers/starters, Pizzas, Fast, Vegetarian, Dinner, Lunch

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  • 6 thin asparagus spears
  • 3 scallions
  • 2 teaspoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • One 12-ounce ball pizza dough
  • 3 ounces fontina cheese, shredded
  • 1 tablespoon finely grated pecorino cheese
  • 1 teaspoon oregano leaves, torn

How to make this recipe

  1. Light a grill. On a plate, toss the asparagus and scallions with 1 teaspoon of the olive oil and season with salt and pepper. Grill the asparagus and scallions over moderately high heat, turning once, until lightly charred and tender, about 2 minutes. Transfer the asparagus and scallions to a work surface and cut crosswise into 1-inch lengths.
  2. On a lightly floured work surface, roll out the pizza dough to an 1/8-inch-thick oval. Rub both sides of the dough with the remaining 1 teaspoon olive oil. Grill the pizza dough over moderate heat, turning once, until crisp and lightly charred, about 2 minutes per side. Transfer the crust to a work surface.
  3. Top the crust with the asparagus, scallions, fontina and pecorino. Return the pizza to the grill, cover and cook until the cheese is melted, about 1 minute. Sprinkle with the oregano and season with pepper. Cut into slices and serve.
Contributed By Published May 2014

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