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Tuesday, April 29, 2014

Grilled Asparagus and Ricotta Pizzettes

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Grilled Asparagus and Ricotta Pizzettes

This is a super easy pizza to make using very fresh asparagus, grilled to perfection and scattered atop a grilled pizza dough crust, slathered with  basil pesto, then dolloped with ricotta cheese. The pizzette is then put back on the grill to melt the cheese.  The recipe from Coastal Living uses prepared pizza dough, but I choose to use my own pizza dough recipe adapted from Jaime Oliver. If you aren't in to making your own dough, no problem; many supermarkets and speciality grocery stores carry the prepared dough.
 Grilled Asparagus and Ricotta Pizzettes

1 pound thin asparagus spears, trimmed
2 tablespoons garlic-flavored olive oil or extra virgin olive oil,divided
1 (16 ounce) ball prepared pizza dough
3/4  cup refrigerated prepared pesto
3/4 - 1 cup ricotta cheese

Preheat a gas grill to medium high heat (350-400°F). Toss the asparagus in 1 tablespoon of the garlic flavored olive oil or extra virgin olive oil. Grill, turning occasionally, 2 minutes or until crisp tender. Cut spears in half or quarters.

Divide dough into four portions. Press or roll each portion to 1/4-inch thickness on lightly oiled baking sheets. Brush crusts lightly with remaining olive oil.

Grill crusts, in batches if necessary, 2 minutes or until bottoms remarked and tops begin to puff. Remove crusts from grill and place on baking sheets, grilled sides up. Spread with pesto, dollop with ricotta and top with asparagus.

Return pizzas to grill with a large spatial and cook, covered with lid, 2 minutes or until cheese melts. Serve immediately.

The black and white image of the pizzettes is my contribution to  BWW #127, hosted this week by Screevalli of Ammaji Kitchen.

ALL CONTENT © CAFE LYNNYLU
Please do not use images or text without my permission. 

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