Grilled Asparagus Pizza


Today we planted the spring garden! After all of that hard work, all we really want is to kick back with a beer and some pizza… grilled asparagus pizza to be exact. This is a perfect meal for early spring, when your asparagus is just starting to come on and producing somewhat sporadically, as you will only need a few good sized spears.

New spring asparagus

New spring asparagus

Asparagus ribbons

Asparagus ribbons

If you have never grilled pizza, you must. If you trust nothing else, trust this. Grilled pizza is the very best kind of pizza. It may forever change your outlook on all pizzas everywhere.

On to the grill you go!

On to the grill you go!


Back onto the grill!

Back onto the grill!

There is no sauce on this pizza. I know, I know – is that possible?! Yes! Give it a try. This is the kind of pizza that requires very few, high quality, fresh ingredients. It is light and lovely and everything a spring pizza should be. Occasionally we mix it up with a light pesto sauce, when the basil is in, or even a béchamel sauce… but pure, unadulterated, sauce-less is my favorite. The combination of hot, juicy tomatoes and olive oil work to create a rustic sauce-like effect that is simply perfection.

When the cheese is beautiful and melty and you can no longer resist, it is time

When the cheese is beautiful and melty and you can no longer resist, it is time



...and enjoy!

…and enjoy!

Grilled Asparagus Pizza

1 pizza dough *recipe to follow if you do not already have a preferred dough recipe

3-4 stalks thick asparagus, shaved into thin ribbon slices

3 oz goat cheese

3 oz Brie

1 tomato, thinly sliced

Olive Oil

Dash of salt and pepper

Preheat grill to 375 degrees Fahrenheit. Poor approximately ¼ cup olive oil onto a baking sheet; place the dough in the center and gently spread out into desired size, working from the inside outward to get an even surface. Keep in mind the size and shape of your grilling surface. Transfer dough to grill, oil side down. Shut grill lid and cook for approximately 8 minutes, until dough on bottom has distinct grill lines and is golden brown.

Remove dough from grill, and lightly oil uncooked surface. Flip the newly oiled side down onto work surface and brush grilled side with olive oil then dress the top with tomatoes, asparagus ribbons, cheese and season with salt and pepper. Transfer back to grill, shut the lid and allow pizza to continue to cook for approximately 10 more minutes on 350 degrees, until cheese is melted and dough is cooked through.

* Recipe for 1 12” Pizza dough

½ cup warm water

½  TBS honey

1 1/8 TBS active dry yeast

1 tsp salt

1 TBS Olive Oil

1 tsp minced garlic

1 tsp minced garden herbs

1 ½ cup bread four

In stand mixer bowl, fitted with dough hook, combine water, honey and yeast. Let sit 5 minutes until yeast is visibly active. Then, add salt, olive oil, garlic, herbs and flour. Mix on low until combine; dough should be slightly tacky. At this point, turn the mixer to high for 6 minutes to knead the dough. This is the most important step for perfect pizza crust. Six minutes. No more, no less. Then, form dough into a ball and gently oil surface, so it doesn’t dry out while rising. Cover and let dough rise for approximately 2 hours until it doubles in size.


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