Grilled Pizza with Asparagus & Prosciutto


1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil, plus extra for drizzling
3 medium-size onions, thinly sliced
1 bunch asparagus, trimmed of fibrous ends and cut into 3-inch pieces
Pizza Dough (see recipe below)
1 pint fresh ricotta cheese
10 slices prosciutto


In a medium-size sauté pan over medium-high heat, melt butter. Add oil. Add onions and cook gently, stirring often, until lightly browned and sweet, about 20 minutes. Set aside.

Fill a medium-size saucepan with salted water and bring to a boil. Add asparagus and boil about 3 minutes. Remove from water and immediately place in a bowl of ice water. Once cooled, remove, drain, and pat dry.

Heat your grill to medium-high, and oil the grates lightly. Roll dough out as thinly as possible. Place dough on grates and cook about 1 minute, or until very lightly browned. Turn dough over and quickly spread a thin layer of sautéed onions over dough. Place asparagus over onions and spoon ricotta on top, in small dots.

Cover the grill with the lid. Let cook about 2 minutes and check; edges should be browned. Cook longer if necessary.

Transfer to a cutting board. Drizzle with olive oil and drape prosciutto over the top. Cut and serve.



Makes four 8- to 10-inch pies

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