Grilled Asparagus and Ricotta Pizza
Everyday Food, July/August 2010
Makes one 10-inch pizza
Home made pizza in the summertime doesn't have to heat up your kitchen when the grill can do the job, and it adds extra flavor! This is a Bischoff family favorite, and you can add other grilled veggies or sliced grilled chicken too. (Or if you grill meat and veggies for a bbq one night, use up leftovers with this pizza.) For the kids I make them traditional-style with a little marinara, mozzarella cheese and pepperoni. Whatever you put on it, grilled pizza is a treat. If you don't have a grill, you can cook this dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500-degree oven. Increase as necessary to make enough for the whole family.
1/4 cup ricotta
1/2 bunch asparagus, grilled
1 tablespoon grated lemon zest
Olive oil or Herb Oil (recipe found here)
Store-bought pizza dough, or Basic Grilled Pizza Dough (recipe found here)
1. Heat it up: Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
2. Stretch it: On a lightly floured work surface, stretch or roll 1 piece basic grilled pizza dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with herb oil or olive oil and season with coarse salt and ground pepper.
3. Grill it: Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
4. Top it: Top with desired cheese and toppings; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.