GRILLED-ASPARAGUS, TOMATO, AND FONTINA PIZZETTE
A quick turn on the grill gives homemade pizza dough a pillowy texture and an irresistible char. Here, the pie is topped with gooey fontina, flame-kissed asparagus and scallions, and fresh tomatoes and thyme.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 30m
Yield Makes three 7-inch round pizzette, or one 13-inch round pizza
Number Of Ingredients 9
Steps:
- Preheat grill for direct- and indirect-heat cooking to 500 degrees (if grill does not have a temperature gauge, set an oven thermometer on upper rack). If distance between grill grates is 1 inch or greater, preheat a metal cooling rack directly on grill to prevent dough from sinking through.
- Toss asparagus and scallions with oil; season with salt and pepper. Grill, turning a few times, until charred in places but still firm, 2 to 3 minutes. Let cool slightly; when cool enough to handle, cut scallions into 1 1/2-inch pieces.
- Turn dough out onto a pizza peel or thin wooden cutting board dusted with semolina (do not punch down). Divide into thirds. Starting in center of each and using both hands, press down and outward with your fingertips while allowing dough to slowly turn. Gradually work toward edges, leaving a 1-inch border of undisturbed dough, until each is stretched to an approximately 7-inch round.
- Lightly drizzle each round with oil; season with salt and pepper. Transfer to grill over direct heat and cook just until set and lightly charred on bottoms, 2 to 3 minutes. Remove from grill.
- Divide half of cheese evenly among crusts, then top with asparagus, scallions, tomatoes, and thyme. Sprinkle evenly with remaining cheese. Return pizzette to grill over indirect heat. Cover and cook until crusts are golden brown in places, asparagus is crisp-tender, and cheese is bubbly, 6 to 8 minutes. Serve immediately.
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Usmani Jutt
[email protected]This pizzette was a bit too oily for my taste. I think next time I will drain the asparagus and tomatoes before roasting them. Otherwise, it was a delicious and easy recipe to make.
Jessika Richer
[email protected]I made this pizzette with a gluten-free pizza crust and it was delicious! The gluten-free crust was a bit more crumbly than a regular pizza crust, but it still held together well. I would definitely recommend trying this recipe with a gluten-free piz
Buyisile Maseko
[email protected]I added some chopped red onion to the top of the pizzette before baking and it was delicious! The red onion added a bit of a spicy flavor that I really enjoyed. I would definitely recommend adding some chopped red onion to the top of your pizzette be
Ali Hossen
[email protected]I used a store-bought pizza sauce instead of making my own and it was still delicious! The store-bought sauce added a bit of a tangy flavor that I really enjoyed. I would definitely recommend trying this recipe with different types of pizza sauce to
Annabella Mcquade
[email protected]I made this pizzette with whole wheat pizza dough and it was delicious! The whole wheat dough added a bit of a nutty flavor that I really enjoyed. I would definitely recommend trying this recipe with different types of pizza dough to see what you lik
Augustus Moore
[email protected]This pizzette was a bit bland for my taste. I think next time I will add some more spices to the asparagus and tomatoes. Otherwise, it was a delicious and easy recipe to make.
WaliAhmed Wali Ahmed
[email protected]I made this pizzette on a grill and it was perfect! The grill gave the pizzette a nice smoky flavor that I really enjoyed. I would definitely recommend grilling this pizzette if you have the opportunity.
Ian Etzwiler
[email protected]I added some chopped basil to the top of the pizzette before baking and it was delicious! The basil added a bit of a fresh flavor that really complemented the asparagus and tomatoes. I would definitely recommend adding some fresh herbs to the top of
Riya Riya
[email protected]I used goat cheese instead of fontina cheese and it was amazing! The goat cheese added a bit of a tangy flavor that I really enjoyed. I would definitely recommend trying this recipe with different types of cheese to see what you like best.
Aishath Zeesha
[email protected]I made this pizzette with sun-dried tomatoes instead of fresh tomatoes and it was still delicious! The sun-dried tomatoes added a bit of a tangy flavor that I really enjoyed. I would definitely recommend trying this recipe with different types of tom
Md Tanvir Ul Alam
[email protected]This pizzette was a bit too salty for my taste. I think next time I will use less salt on the asparagus and tomatoes. Otherwise, it was a delicious and easy recipe to make.
Mohiuddin Suvo
[email protected]I'm not a huge fan of asparagus, but I loved this pizzette! The asparagus was roasted to perfection and it had a great flavor. The tomatoes and fontina cheese were also delicious. I would definitely recommend this recipe to anyone looking for a new a
Hafez Mohammed Tawhid
[email protected]This pizzette was so easy to make and it turned out so well! I used pre-made pizza dough to save time and it still came out great. The asparagus and tomatoes were roasted to perfection and the fontina cheese was melted and gooey. I will definitely be
Masoko Ramahuma
[email protected]I made this pizzette for a party and it was a huge hit! Everyone loved the combination of flavors and textures. The asparagus and tomatoes were roasted to perfection and the fontina cheese was melted and bubbly. I would highly recommend this recipe t
mamunart29
[email protected]This pizzette was absolutely delicious! The grilled asparagus and tomatoes were flavorful and juicy, and the fontina cheese was melted and gooey. The crust was crispy and cooked perfectly. I will definitely be making this again!