Tate’s family loves grilled pizza. If you know us at all, you know that during the summer we are eating some form of grilled pizza every week. This recipe is very versatile, easy to prepare, and a huge crowd pleaser. We have incorporated spring ingredients as a topping to the pizza as we transition from colder weather (Colorado please stop snowing!).
We know that finding yeast in today’s supermarkets is nearly impossible, so we have made this recipe with a pre-made pizza dough. We have been able to find this at most super markets in the refrigerated section. Feel free to use this recipe as a base for whatever ingredients you can find and have on hand. Is anything bad with bread and cheese?
Grilled Pizza: Spring Edition
Makes: 4 servings
Prep Time: 15 minutes Total Time: 35 minutes
- 1 lb pre-made pizza dough
- 1/4 cup flour
- 8 stalks asparagus, cut in half lengthwise
- 3 garlic cloves, thinly sliced 3 tbs olive oil, separated
- 1/2 cup pesto
- 1 package burrata (two balls)
- 1 tsp red chili flakes
- 6 green onions, cut into thin segments
- salt and pepper to taste
- Heat the grill to approximately 500 degrees. Make sure the grill is clean of any previous debris before cooking the dough.
- Use the 1/4 cup flour to scatter across a clean cooking surface. Use a rolling in to roll the dough into an even pizza shape (rectangle or circle is fine). You want the dough to be about 1/2 inch thick. Carefully roll the dough onto the rolling pin so that you can transfer it to the grill.
- Carefully put the dough onto the grill. Cook the dough for about 6 minutes, or until the dough is starting to brown. Remove the dough from the grill cooked side up onto a cookie sheet.
- While the first side of the pizza is cooking, heat a saute pan over medium-high heat. Add 1 tbs olive oil, the sliced garlic, and the asparagus to the pan. Saute for 5-6 minutes, or until the asparagus is cooked through and the garlic is crispy. Season to taste with salt and pepper.
- When the pizza is halfway cooked, top the pizza with the toppings. If you have a thick pesto you can add 1 tbs+ of olive oil to help it spread better onto the dough. Spread the pesto around the dough, leaving 1 inch of crust around the entire edge of the pizza. Drain the burrata of any brine and spread that on top of the pesto. Add the cooked asparagus, red chili flakes, and fresh green onions.
- Put the pizza back onto the grill and cook, covered, for another 5-6 minutes. Cooking with the cover on will help melt the cheese, but keep any eye on it to make sure the grill isn’t getting too hot.
- Remove the pizza from the grill and let it sit for a few minutes before slicing and serving.