Pizzas are a fun and easy way to use a variety of fresh herbs and vegetables. As featured in Real Simple and All Recipes, this a great way to showcase asparagus on a pizza!
• 1/4 cup ricotta
• 1/2 bunch asparagus, grilled
• 1 tablespoon grated lemon zest
• Herb Oil (recipe below)
• Basic Grilled Pizza Dough (recipe below) or store bought pizza dough
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.
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.
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.
Top it: Top with cheese, aspargus and zest; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.
Herb Oil: 1 sliced garlic clove, 2 tsp minced fresh rosemary, ½ cup extra virgin olive oil. In small saucepan bring garlic, rosemary and oil to a simmer over medium for 3 min. Let cool to room temp in a bowl.
Basic Dough: 1 tsp sugar, 1 packet (1/4 oz) active dry yeast, 2 tsp olive oil (plus extra for brushing), salt and pepper, 2 ¼ cup bread flour or all purpose flour
Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.
Whisk oil and 1 teaspoon salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes.
Turn out dough onto a lightly floured work surface. Divide into 4 equal pieces. Let rest 15 minutes before using.