GRILLED-ASPARAGUS, TOMATO, AND FONTINA PIZZETTE
A quick turn on the grill gives homemade pizza dough a pillowy texture and an irresistible char. Here, the pie is topped with gooey fontina, flame-kissed asparagus and scallions, and fresh tomatoes and thyme.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 30m
Yield Makes three 7-inch round pizzette, or one 13-inch round pizza
Number Of Ingredients 9
Steps:
- Preheat grill for direct- and indirect-heat cooking to 500 degrees (if grill does not have a temperature gauge, set an oven thermometer on upper rack). If distance between grill grates is 1 inch or greater, preheat a metal cooling rack directly on grill to prevent dough from sinking through.
- Toss asparagus and scallions with oil; season with salt and pepper. Grill, turning a few times, until charred in places but still firm, 2 to 3 minutes. Let cool slightly; when cool enough to handle, cut scallions into 1 1/2-inch pieces.
- Turn dough out onto a pizza peel or thin wooden cutting board dusted with semolina (do not punch down). Divide into thirds. Starting in center of each and using both hands, press down and outward with your fingertips while allowing dough to slowly turn. Gradually work toward edges, leaving a 1-inch border of undisturbed dough, until each is stretched to an approximately 7-inch round.
- Lightly drizzle each round with oil; season with salt and pepper. Transfer to grill over direct heat and cook just until set and lightly charred on bottoms, 2 to 3 minutes. Remove from grill.
- Divide half of cheese evenly among crusts, then top with asparagus, scallions, tomatoes, and thyme. Sprinkle evenly with remaining cheese. Return pizzette to grill over indirect heat. Cover and cook until crusts are golden brown in places, asparagus is crisp-tender, and cheese is bubbly, 6 to 8 minutes. Serve immediately.
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Adina Rai
[email protected]I'm definitely going to be making these pizzettes again. They're so easy and delicious!
hamoosh ar
[email protected]These pizzettes are a great way to get your kids to eat their vegetables. My kids loved them!
Aarusi Basnet
[email protected]I'm not a big fan of grilled asparagus, so I roasted it instead. The pizzettes still turned out delicious.
Innocent Nowfely
[email protected]I made a few substitutions to the recipe, but the pizzettes still turned out great. I used mozzarella cheese instead of fontina, and I added some chopped basil.
Nompumelelo Sifundza
[email protected]I followed the recipe exactly and the pizzettes turned out perfectly. I would definitely recommend this recipe to others.
Ansa Bibi
[email protected]I'm always looking for new vegetarian recipes, and this one definitely fits the bill. It's healthy and delicious, and it's easy to make.
Adejumo Joshua
[email protected]These pizzettes are so easy to make, and they're a great way to use up leftover vegetables.
Noman Ghani
[email protected]I'm not usually a fan of asparagus, but I really enjoyed it in this recipe. The grilling brings out its sweetness and pairs perfectly with the tomatoes and cheese.
B Stargazer
[email protected]I made these pizzettes for a party and they were a hit! Everyone loved the unique flavor combination.
BUSHMAN 4570
[email protected]This recipe is a delightful combination of flavors and textures. The asparagus and tomatoes are grilled to perfection, and the fontina cheese is melted and gooey. The pizzettes are easy to make and perfect for a quick and easy meal.