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Grilled Pizza with Asparagus, Scallions and Fontina

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

  1. 6 thin asparagus spears
  2. 3 scallions
  3. 2 teaspoons extra-virgin olive oil
  4. Kosher salt and freshly ground pepper
  5. One 12-ounce ball pizza dough
  6. 3 ounces fontina cheese, shredded
  7. 1 tablespoon finely grated pecorino cheese
  8. 1 teaspoon oregano leaves, torn
  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.


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