Best 2 Grilled Asparagus Pizzas Recipes

Indulge in a symphony of flavors with our delectable grilled asparagus pizzas, a delightful fusion of fresh, seasonal ingredients and crispy, artisanal crusts. These pizzas are a vibrant canvas for creativity, featuring a medley of recipes that cater to diverse palates and dietary preferences. Embark on a culinary journey as we explore the tantalizing variations, from the classic Margherita adorned with juicy tomatoes and melted mozzarella to the savory Pesto Primavera brimming with vibrant flavors of basil pesto, asparagus, and a burst of cherry tomatoes. For those seeking a spicy kick, the Arrabiata Pizza delivers a fiery blend of spicy tomato sauce, roasted asparagus, and a sprinkling of chili flakes. Vegan enthusiasts will delight in the Vegan White Pizza, a harmonious balance of creamy cashew sauce, grilled asparagus, and roasted red peppers. Each pizza is a masterpiece, promising a unique味覚experience that will leave you craving more.

Here are our top 2 tried and tested recipes!

GRILLED ASPARAGUS PIZZAS

Grilled Asparagus Pizzas image

Tired of pepperoni pizza? When we have the grill going, we like to make this recipe. The chewy from-scratch crust is topped with pizza sauce, mozzarella cheese, asparagus and ham. We love pizza and when it's made on the grill, it's even better. -M. Woods Springfield, Missouri

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1-3/4 to 2-1/2 cups all-purpose flour
1 package (1/4 ounce) quick-rise yeast
1 tablespoon minced fresh thyme
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup warm water (120° to 130°)
24 asparagus spears, trimmed
1 tablespoon olive oil
1/8 teaspoon garlic salt
1/8 teaspoon pepper
1 cup pizza sauce
3 ounces thinly sliced deli ham, chopped
2 cups shredded part-skim mozzarella cheese

Steps:

In large bowl, combine 1 cup flour, yeast, thyme, salt and sugar. Add water; beat until blended. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour., Brush asparagus with oil; sprinkle with garlic salt and pepper. Grill asparagus, uncovered, over medium heat for 6-8 minutes or until tender, turning every 2 minutes. Cut into 1-inch pieces., Punch the dough down. Turn onto a floured surface; divide into eight portions. Roll each portion into a 6-in. circle. Place dough directly on grill. , Grill, uncovered, over medium heat for 1-2 minutes or until bubbles form on top. Place toasted side up on two ungreased baking sheets. Top with pizza sauce, asparagus, ham and cheese. Cover and grill 2-3 minutes longer or until bottom of crust is golden brown.

Nutrition Facts : Calories 240 calories, Fat 10g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 711mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

GRILLED PIZZAS WITH ASPARAGUS AND SUN-DRIED TOMATOES

Grilled Pizzas with Asparagus and Sun-Dried Tomatoes image

Topped with creamy ricotta and lightly charred veggies, this family favorite becomes truly restaurant-worthy -- in less than a half hour.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 25m

Number Of Ingredients 5

Ingredients

1 bunch asparagus (about 1 pound), thick ends removed
1 bunch scallions, trimmed
1/2 cup sun-dried tomatoes (oil-packed), thinly sliced, plus 3 tablespoons oil from jar
1 pound store-bought pizza dough, thawed if frozen
1 cup ricotta

Steps:

Heat grill to medium. In a large bowl, combine asparagus, scallions, and 1 tablespoon sun-dried tomato oil; season with salt and pepper. Grill, turning occasionally, until vegetables are tender, 6 to 9 minutes. When cool enough to handle, cut asparagus and scallions into thirds.
Brush a large baking sheet with 1 tablespoon sun-dried tomato oil. On a lightly floured work surface, divide dough in half. Roll or stretch to form two 9-inch ovals. Transfer to prepared sheet, and brush with remaining tablespoon sun-dried tomato oil.
Transfer dough pieces to grill. Cook until undersides are firm and beginning to char, 2 to 3 minutes. Using tongs or a large spatula, transfer crusts, grilled side up, back to baking sheet.
Dividing evenly, top crusts with ricotta, then asparagus, scallions, and sun-dried tomatoes; season with salt and pepper. Slide back onto grill and cook, rotating occasionally, until crusts are cooked through and cheese is melted, 3 to 5 minutes. Transfer pizzas to a cutting board, cut in half, and serve.

Nutrition Facts : Calories 491 g, Fat 25 g, Fiber 4 g, Protein 17 g

Tips:

Choose thick asparagus spears: Thicker spears will hold up better on the grill and won't overcook as quickly.
Trim the asparagus spears properly: Cut off the tough ends of the asparagus spears, about 1 inch from the bottom.
Marinate the asparagus spears: Marinating the asparagus spears in olive oil, salt, and pepper will help them to stay moist and flavorful.
Grill the asparagus spears over medium heat: Medium heat will help to prevent the asparagus spears from burning.
Cook the asparagus spears until they are tender-crisp: You want the asparagus spears to be cooked through but still have a bit of a bite to them.
Assemble the pizzas: Once the asparagus spears are cooked, assemble the pizzas by placing them on the flatbread or pizza crust, adding your favorite toppings, and baking in the oven until the cheese is melted and bubbly.
Serve the pizzas immediately: Grilled asparagus pizzas are best served hot out of the oven.

Conclusion:

Grilled asparagus pizzas are a delicious and easy way to enjoy fresh asparagus. With just a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will love. Whether you're looking for a quick and easy weeknight dinner or a fun and festive party appetizer, grilled asparagus pizzas are a great option. So fire up your grill and get cooking!