Grilled Asparagus And Prosciutto Pizza
This grilled vegetable pizza is a delightful medley of flavors and textures. Topped with creamy mozzarella, tender asparagus, savory prosciutto, and sharp Parmigiano-Reggiano, each bite is a burst of deliciousness. The crust is perfectly crispy and golden brown, completing this mouthwatering dish that's perfect for a cozy night in or a gathering with loved ones.
— Constant Cookbook
Ingredients
- 2 Tbs. extra-virgin olive oil
- 2 garlic cloves, sliced
- 1/2 batch thin-crust pizza dough (see related
- recipe at right)
- 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
Instructions
- 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.
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