Grilled Asparagus and Ricotta Pizzas

 
A hot grill might just be the next best  thing to a restaurant- quality wood- fired oven, giving the crust a wonderful crunch and a smoky flavor.

Makes Four 10-inch Pizzas

Extra-virgin olive oil, for grill and brushing
2 bunches asparagus, tough ends trimmed
All-purpose flour, for dusting
1 pound store-bought or homemade pizza dough (see page 267/below), divided into 4 equal pieces
Coarse salt and freshly ground pepper
1 cup part- skim ricotta cheese
1/4 cup finely grated lemon zest

1. Heat grill to medium- high (see page 364), creating indirect heat on one side of grill. Clean and lightly oil hot grates. Grill asparagus until tender and browned in spots, about 5 minutes; transfer to a platter.

2. On a lightly floured work surface, stretch or roll each piece of dough into a 10- inch- long oval. Brush one side lightly with olive oil and season with salt and pepper. Using your hands, place dough shapes, oiled side down, directly over heat source. Brush dough with more olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, fl ip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.

3. Top crusts with ricotta and asparagus, dividing evenly; cover grill. Cook until asparagus and cheese are heated through, about 2 minutes. Sprinkle with lemon zest and serve warm.

Per pizza: 472 calories, 20.86 g fat (5.4 g saturated fat), 19.22 mg cholesterol, 52.28 g carbohydrates, 20.55 g protein, 10.02 g fiber

WHOLE- WHEAT PIZZA DOUGH – Makes 3 pounds

1 envelope active dry yeast (1 scant tablespoon)
2 cups warm water (110°F)
2 1/2 cups all- purpose flour, plus more for dusting
2 teaspoons coarse salt
2 cups whole- wheat flour
1/2 cup toasted wheat germ
Olive oil, for bowl

1. In a large bowl, dissolve yeast in the warm water and let stand 5 minutes. Stir in 2 cups all purpose flour and the salt, then stir in whole- wheat flour, toasted wheat germ, and remaining 1/2 cup all- purpose flour, 1 tablespoon at a time, until dough comes away from the bowl but is still sticky.

2. Turn out onto a lightly floured work surface, and knead until dough is smooth and elastic and springs back slowly when pressed, about 10 minutes. Lightly oil a large bowl. Add dough, and turn to coat. Cover, and let rise in a warm place until it doubles in volume, about 2 1/2 hours.

Copyright © 2013 Martha Stewart

Meatless: More Than 200 of the Very Best Vegetarian Recipes by Martha Stewart Living

Published: Jan 08, 2013 by Clarkson Potter
ISBN: 9780307954565
Price: $29.95
Chapters-Indigo
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Author:Lindsey

Lindsey Reeder is slowly learning how to navigate her way around the kitchen. It only made sense that she would choose a career in book publishing with a last name like Reeder. As a Coordinator in the Online Marketing at Random House of Canada, Lindsey spends her days tweeting and blogging about books that make her laugh, make her cry and everything in between. Follow Lindsey on Twitter at @reederreads or @RandomHouseCA.

2 Responses to “Grilled Asparagus and Ricotta Pizzas”

  1. January 11, 2013 at 2:49 pm #

    Yum! I’m going to save this one for summer for when the bbq is out of storage.

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