Recipes

Grilled Pizza with Asparagus, Scallions and Fontina

Name: Grilled Pizza with Asparagus, Scallions and Fontina
Total time: 25 min
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

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

By Melissa Rubel Jacobson

Updated on December 2, 2015

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.