Grilled Asparagus and Prosciutto Pizza
Prep Time:
20 minutes
Cook Time:
10 minutes
Servings:
4
To blanch the asparagus, immerse it in a pot of boiling water for 1 to 2 minutes, then immediately transfer to a bowl of ice water. This stops the cooking and preserves the bright green color of the asparagus.
Ingredients:
- 2 Tbs. extra-virgin olive oil
- 2 garlic cloves, sliced
- 1/2 batch Thin Crust Pizza Dough
- All-purpose flour for dusting
- 6 oz. fresh mozzarella cheese, sliced 1/4 inch
thick - 2 asparagus spears, cut into 3-inch pieces and
blanched - 1/4 cup thinly sliced red onion
- 1 oz. thinly sliced prosciutto, torn into strips 2
inches wide - 1 oz. Parmigiano-Reggiano cheese, shaved into
thin pieces
Directions:
Prepare a hot fire in a grill and preheat a grill-top pizza stone for at least 30 minutes, until the thermometer on the stone registers 500ºF.
In a small fry pan over low heat, warm the olive oil. Add the garlic, then remove the pan from the heat.
Using a rolling pin or your hands, gently roll out or stretch the pizza dough into a 10-inch round. Lightly dust a pizza peel with flour and lay the dough on top. Lightly brush the dough with the garlic-infused olive oil. Scatter the mozzarella cheese evenly over the dough, leaving a 1/2-inch border. Arrange the asparagus and onion on top. Drape the prosciutto over the vegetables.
Carefully slide the pizza onto the preheated pizza stone, cover the grill and bake until the crust is golden brown, 8 to 10 minutes. Scatter the Parmigiano-Reggiano cheese on top. Using the pizza peel, transfer the pizza to a cutting board and cut into slices. Serve immediately. Serves 2 to 4.
In a small fry pan over low heat, warm the olive oil. Add the garlic, then remove the pan from the heat.
Using a rolling pin or your hands, gently roll out or stretch the pizza dough into a 10-inch round. Lightly dust a pizza peel with flour and lay the dough on top. Lightly brush the dough with the garlic-infused olive oil. Scatter the mozzarella cheese evenly over the dough, leaving a 1/2-inch border. Arrange the asparagus and onion on top. Drape the prosciutto over the vegetables.
Carefully slide the pizza onto the preheated pizza stone, cover the grill and bake until the crust is golden brown, 8 to 10 minutes. Scatter the Parmigiano-Reggiano cheese on top. Using the pizza peel, transfer the pizza to a cutting board and cut into slices. Serve immediately. Serves 2 to 4.
Williams-Sonoma Kitchen.
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