Recipes Grilled Pizza with Asparagus, Scallions and Fontina Be the first to rate & review! Cut into small squares, this pizza makes a great spring or summer hors d'oeuvre. Healthy Grilling Recipes By Melissa Rubel Jacobson Updated on December 2, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 25 mins Yield: 4 Ingredients 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 Directions 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. 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. 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. Rate it Print