2 Tbs extra-virgin olive oil 2 asparagus spears, cut into 3-
2 garlic cloves, sliced inch pieces and
1/2 batch thin-crust pizza dough blanched
(see related 1/4 cup thinly sliced red onion recipe at right) 1 oz thinly sliced prosciutto, torn
All-purpose flour for dusting into strips 2
6 oz fresh mozzarella cheese, inches wide sliced 1/4 inch 1 oz Parmigiano-Reggiano
thick cheese, shaved into
thin pieces
Procedure
1 Prepare a hot fire in a grill and preheat a grill-top pizza stone for at least 30 minutes, until the thermometer on the stone registers 500ºF.
2 In a small fry pan over low heat, warm the olive oil. Add the garlic, then remove the pan from the heat.
3 Using a rolling pin or your hands, gently roll out or stretch the pizza dough into a 10-inch round. Lightly dust a pizza peel with flour and lay the dough on
Grilled Garden Pizza
top. Lightly brush the dough with the garlic-infused olive oil. Scatter the mozzarella cheese evenly over the dough, leaving a 1/2-inch border. Arrange the asparagus and onion on top. Drape the prosciutto over the vegetables.
4 Carefully slide the pizza onto the preheated pizza stone, cover the grill and bake until the crust is golden brown, 8 to 10 minutes. Scatter the ParmigianoReggiano cheese on top. Using the pizza peel, transfer the pizza to a cutting board and cut into slices. Serve immediately.
Servings: 2
