Best Grilled Asparagus Pizza Recipes

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GRILLED ASPARAGUS AND RICOTTA PIZZA



Grilled Asparagus and Ricotta Pizza image

Tender grilled asparagus and soft ricotta cheese top this grilled pizza. No grill? No problem. Cook this dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500-degree oven.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes one 10-inch pizza

Number Of Ingredients 6

1/4 cup ricotta
1/2 bunch asparagus, grilled
1 tablespoon grated lemon zest
Herb Oil
Basic Grilled Pizza Dough
Coarse salt and ground pepper

Steps:

  • 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 salt and 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 ricotta cheese, lemon zest and asparagus; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes. Drizzle with herb oil before serving.

GRILLED CHICKEN & ASPARAGUS WHITE PIZZA



Grilled Chicken & Asparagus White Pizza image

Fun Fact: According to Alexa, 1 slice of cheese pizza has 2.7 mg of iron!

Provided by Amy H.

Categories     Pizza

Time 1h30m

Number Of Ingredients 20

FOR THE WHITE SAUCE
1/2 c skim milk
1/2 c fat free half & half
1/4 tsp salt
1/8 tsp white pepper
1/8 tsp ground nutmeg
2 Tbsp all purpose flour
1/4 c fresh grated parmesan cheese
FOR THE CRUST
1 tsp jarred yeast
2 Tbsp warm water
1 tsp honey
1/2 c cold water
1/4 tsp salt
1 1/2 c whole wheat flour
FOR THE TOPPINGS
1 bag(s) (8 oz.) part skim, low moisture mozzarella cheese
1 large chicken breast, grilled to perfection
3 large mushrooms, thinly sliced
1 c asparagus, diagonlly sliced into 2 inch pieces

Steps:

  • 1. In a large bowl, stir together the yeast & warm water, add honey and set aside for 10 minutes.
  • 2. Meanwhile in a glass measuring cup, combine the cold water, oil and salt. Add the cold water mixture to the yeast and stir in flour.
  • 3. Knead the dough on a heavily floured board until smooth and elastic (about 8 minutes)
  • 4. Put the dough in a lightly greased bowl and turn to coat. Let the dough rise, covered loosely with plastic food wrap in a warm, draft free place for 1 hour.
  • 5. Preheat oven to 425 degrees.
  • 6. While dough is rising, whisk together 2 Tbsp. flour and skim milk until perfectly smooth. Pour all ingredients for white sauce into small saucepan and heat over medium heat until cheese has melted and sauce is thickened. Remove from heat, salt to taste. Set aside.
  • 7. Press your crust into a greased pizza pan.
  • 8. Ladle and spread your white sauce onto pizza crust and sprinkle with 1/2 teaspoon minced garlic.
  • 9. Top with a layer of grilled chicken, then a layer of mushrooms and asparagus.
  • 10. Sprinkle with mozzarella cheese
  • 11. Bake until crust and cheese are golden brown, usually 12-15 minutes.

GRILLED SPRING PIZZA WITH ASPARAGUS, LEEKS AND PANCETTA



Grilled Spring Pizza with Asparagus, Leeks and Pancetta image

This pizza combines two of spring's finest green vegetables: leeks and asparagus. Once caramelized, the leeks turn sweet and soft, while the raw asparagus gets shaved and arranged on the pizza for a bright, textural element. Add some cheese and pancetta for a savory boost and the result is a balanced dish that highlights spring produce while indulging your pizza craving. Plus, this recipe shows you how to grill indoors with a grill pan-an easy technique to get a nice char on your crust without fussing with an outdoor grill.

Provided by Vallery Lomas

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

1 pound leeks, roots trimmed, white and light green parts only, halved lengthwise (about 2)
1 pound asparagus, trimmed
1 lemon
1/4 cup plus 3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
4 ounces diced pancetta
All-purpose flour, for dusting
One 1-pound package store-bought pizza dough, at room temperature
8 ounces fontina cheese, coarsely grated (about 2 cups)
2 tablespoons finely grated Parmigiano-Reggiano, optional, for serving
Crushed red pepper flakes, optional, for serving
Honey, optional, for serving

Steps:

  • Fill a vase or large glass with cold water and soak the leeks for about 3 minutes to remove any grit.
  • Meanwhile, run a vegetable peeler down the asparagus stalks to create ribbons and place in a medium bowl. Add the zest of half the lemon, the juice of the whole lemon and 1 tablespoon oil. Toss together and season with salt and pepper. Set aside.
  • Rinse the leeks well after soaking and thinly slice into half-moons.
  • Heat 2 tablespoons oil in a medium skillet over medium heat. Add the leeks and cook, stirring occasionally, until tender and just lightly golden, about 3 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Season with salt and pepper. Transfer to a bowl or plate and let cool to room temperature. Wipe out the skillet.
  • Line a plate with paper towels. Put 1 tablespoon oil and the pancetta in the same skillet and cook, stirring occasionally, over medium heat until golden brown and crispy, 6 to 7 minutes. Transfer with a slotted spoon to the prepared plate to drain and cool.
  • Brush a large grill pan with 1 tablespoon oil and preheat over medium-high heat.
  • On a lightly floured surface, stretch the pizza dough into a long oval or rectangle to fit the grill pan. Brush the dough with 1 tablespoon oil and place oiled-side down onto the grill pan. Grill until charred and golden, 3 to 4 minutes. Brush the dough with 1 tablespoon oil.
  • Lower the heat to medium. Flip the dough with a spatula. Top with the fontina, leek mixture and pancetta. Cover with an inverted baking sheet and cook until the bottom of the dough is charred and the cheese melts, 3 to 5 minutes.
  • Top the pizza with the lemony asparagus. Garnish with Parmigiano-Reggiano, red pepper flakes and a drizzle of honey if desired. Slice and serve.

BLISTERED CORN, ASPARAGUS, & CHICKEN GRILLED PIZZA



BLISTERED CORN, ASPARAGUS, & CHICKEN GRILLED PIZZA image

Categories     Cheese     Dinner

Yield 1

Number Of Ingredients 9

Trader Joe's Pizza Crust
2 tbsp olive oil
Coarse ground cornmeal
1 grilled chicken breast
1 cup TJ's frozen, roasted corn kernels
2-4 stalks Asparagus
2-4 sundried tomatoes
1 cup pesto sauce
6oz brie (St.Andre!)

Steps:

  • Topping: - Saute kernels and chopped asparagus for 5 minutes. - Spread pesto on the crust. - Dice/Shread chicken. - Chop sundrieds. - Toss everything on top of the pesto. - Layer on sliced brie. Crust: - unwrap dough ball, lightly oil & flatten out. Dust with cornmeal (both sides). - toss on the medium-high grill. close the lid, and cook for 3 minutes. - flip and cover grilled side with toppings. - heat (indirect) for 7-10 minutes, until cheese is bubbly.

GRILLED ASPARAGUS PIZZA



Grilled Asparagus Pizza image

Make and share this Grilled Asparagus Pizza recipe from Food.com.

Provided by TARGETreg Recipes

Categories     Vegetable

Time 22m

Yield 4 serving(s)

Number Of Ingredients 7

12 ounces asparagus, trimmed
2 tablespoons extra-virgin olive oil
salt and pepper
1 Archer Farms® Ultra Thin & Crispy Round Pizza Crust
2 small tomatoes, very thinly sliced
1 1/2 cups Market Pantry® Finely Shredded Part-Skim Mozzarella Cheese
1/4 cup fresh basil leaf, torn

Steps:

  • Heat a grill to medium.
  • Meanwhile, toss the asparagus with 1 tablespoon oil and sprinkle with salt and pepper. Brush the remaining tablespoon oil all over the crust.
  • Grill the asparagus, turning, until charred and almost tender, about 6 minutes. Place the crust on the grill next to the asparagus. When the bottom browns, flip the crust over and sprinkle half of the cheese on top. Arrange the tomatoes over the cheese in a single layer and sprinkle the remaining cheese on top.
  • As soon as the cheese melts, transfer the asparagus to the pizza in a single layer. Remove from the heat and sprinkle the basil on top. Cut into 8 wedges.

Nutrition Facts : Calories 87.3, Fat 7, SaturatedFat 1, Sodium 14.5, Carbohydrate 5.4, Fiber 2.3, Sugar 2.3, Protein 2.5

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