Grilled Pizza with Asparagus, Scallions and Fontina

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


Slideshow: Healthy Grilling Recipes


  • Total Time:
  • Servings: 4

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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

465505 recipes/may-2008-grilled-pizza-with-asparagus-scallions-and-fontina 2013-12-06T23:30:20+00:00 Melissa Rubel Jacobson spring|summer|grilling-barbecuing|barbecue-cookout|appetizers-starters|pizzas|4|fast|vegetarian|weeknight-dinner|lunch may-2014,melissa rubel jacobson,grilled pizza,pizza with asparagus and scallions,spring hors d'oeuvres,fontina and pecorino pizza recipes,may-2008-grilled-pizza-with-asparagus-scallions-and-fontina 465505

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