I really love pizza and order it when I can. Where can you get good veggies, cheese, and a good bread together? We ate at Paladar 511 in New Orleans last weekend and this restaurant is known for its pizza so I ordered a pizza with asparagus, crushed almonds, fontina cheese, and pea tendrils. Boy, was it good!

In my new ‘Food and Wine’ magazine there was an article on grilling pizza and they had an asparagus recipe. I could not resist. Now I am not sure my husband can grill the pizza dough but I can do that in the oven on really high heat. Grilling can be done on a gas or charcoal grill and its gives the pies a nice char from the intense heat. Place the crust directly on the grate, then, in the last few minutes of cooking, flip it and add the remaining ingredients. Sounds easy? Give it a try.

 

From ‘Food and Wine’ June 2017.

Pizza Dough

Active: 30 min.

Total: 6 hr. 30 min.

Makes two 12-oz. balls

In a large bowl, whisk 1 cup lukewarm water with ½ tsp. active dry yeast and let stand until foamy, 5 minutes. Stir in 2 ¾ cups type-o-flour, (I used all-purpose flour and it was fine) 1 ¼ tsp. kosher salt and 1 Tbsp. extra-virgin olive oil until a dough forms. Scrape onto a work surface and knead until smooth, about 5 minutes. Transfer to a large greased bowl, cover with plastic and let stand in a warm place for 1 hour. Cut the dough in half and form into 2 balls. Transfer the balls to 2 large greased bowls, cover with plastic wrap and let stand in a warm place until double in bulk, about 5 hours. Punch down the dough before using.

 

Grilled Asparagus Pizza with Gremolata

Makes two 12-inch pizzas

½ cup extra-virgin olive oil, plus more for brushing

½ cup chopped parsley

2 tsp. chopped oregano

1 ½ tsp. grated lemon zest plus 3 Tbsp. fresh lemon juice

1 garlic clove, minced

¼ tsp. crushed red pepper

Kosher salt and black pepper

1 1b. thin asparagus, trimmed

1 ½ lbs. fresh mozzarella, torn

Pizza dough

 

In a small bowl, whisk the ½ cup of olive oil with the parsley, oregano, lemon zest and juice, the garlic and crushed red pepper. Season the gremolata with salt and black pepper.

Light a grill and oil the grate. Brush the asparagus with olive oil and season with salt and black pepper. Grill over moderately high heat, turning, until lightly charred, 3 to 5 minutes. Transfer to a carving board and let cook; cut into 2-inch lengths.

On a lightly oiled large baking sheet, stretch 1 ball of pizza dough to a 12-inch oval or round and brush with olive oil. Grill the dough over moderate heat until lightly charred on the bottom, 2 to 3 minutes. Flip the crust and scatter half each of the mozzarella and asparagus on top. Close the grill and cook until the cheese is melted and the crust is firm, 3 to 5 minutes. Transfer to a large board. Repeat with the remaining dough, mozzarella and asparagus. Drizzle the pizzas with the gremolata, cut into wedges and serve.

 

This pizza recipe is a basic summer pizza using tomatoes. Yum!

Summer Margherita Pizzas

Makes two 12-inch pizzas

1 Tbsp. extra-virgin olive oil, plus more for brushing

2 large tomatoes, sliced

1 small garlic clove, minced

Kosher salt and pepper

1 ½ lbs. fresh mozzarella, torn

Torn basil, for garnish

Light a grill and oil the grate. Spread the tomato slices on a platter and top with the 1 tablespoon of olive oil and the garlic. Season generously with salt and pepper.

On a lightly oiled large baking sheet, stretch 1 ball of pizza dough to a 12-inch oval or round and brush with olive oil. Grill the dough over moderate heat until lightly charred on the bottom, 2 to 3 minutes. Flip the crust and scatter half of the mozzarella on top. Close the grill and cook until the cheese is melted and the crust is firm, 3 to 5 minutes. Transfer to a large board and top with half of the tomatoes. Sprinkle with salt and pepper. Garnish with torn basil.

Repeat with the remaining dough, mozzarella, tomatoes, seasoning with basil. Cut the pizzas into wedges and serve.

Homemade pizza is worth the effort.