Grilled Asparagus and Ricotta Pizza

Photo credit: Everyday Food

Asparagus season is upon us, which means an end to the stringy, flavorless stalks that sat forlorn on grocery shelves all winter.

We dig asparagus grilled—the charred bits add a wonderful smoky note to the vegetable’s inherent sweetness—on top of grilled pizzas.

Fresh ricotta officiates the marriage of asparagus and dough. (Don’t fiddle with the fat-free stuff; you’ll want unadulterated, full-fat creaminess to make this dish truly shine. A little fat can be a good thing.) A quick flourish of rosemary and garlic-infused olive oil and sea salt help the fresh, springy flavor of the vegetable shine through.

Haven’t hauled out the grill yet? Don’t fret; you can always cook the dough in a cast-iron skillet over high heat, or slip it into a 500-degree oven on a baking pan or pizza stone.

Just before everything’s finished, invite over a few friends. Soon they’ll be calling your house instead of Domino’s.

Grilled Asparagus and Ricotta Pizza

from Everyday Food

Makes one 10-inch-long pizza

1/2 bunch asparagus, grilled
1 tablespoon grated lemon zest
Herb Oil Recipe
Basic Grilled Pizza Dough Recipe

1. 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.

2. 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 coarse salt and ground pepper.

3. 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.

4. Top it: Top with desired cheese and toppings; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.