Grilled Asparagus and Ricotta Pizzettes
The tastiest way to eat your greens.
Ingredients
- 1 pound thin asparagus spears trimmed
- 2 tbsp garlic-flavored olive oil or extra virgin olive oil divided
- 1 ball prepared pizza dough
- 3/4 cup refrigerated prepared pesto
- 3/4 to 1 cup ricotta cheese
Instructions
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Heat up the grill to medium-high (350° to 400°). Toss asparagus in 1 tablespoon of oil. Grill while turning occasionally for 2 minutes or until tender. Cut the spears in half.
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Divide the dough into 4 portions. Press or roll each portion to 1/4-inch thickness on lightly oiled baking sheets. Brush both sides of the crusts with a light coat of the remaining 1 tablespoon of oil.
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Grill the crusts, in batches if necessary, for 2 minutes or until the bottoms are marked and the tops begin to puff. Take them off the grill, and place on baking sheets with the grilled sides up. Spread with pesto, dollop with ricotta, and top with asparagus, in that order.
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Return the pizzas to the grill with a large spatula, and cook with the grill lid on for 2 minutes or until the cheese melts. Serve immediately.
