Grilled Asparagus-and-Ricotta Pizzettes

Photo: Stephen Devries; Styling: Lynn Nesmith

Slathered with pesto, dolloped with ricotta, and sprinkled with grilled asparagus, Grilled Asparagus-and-Ricotta Pizzettes make showstopping appetizers. Or serve these pizzettes for lunch or a light dinner—good anytime!

Yield: Makes 4 servings
Recipe from Coastal Living

More From Coastal Living

Recipe Time

Prep Time:
Grill: 6 Minutes


Ingredients

  • 1 pound thin asparagus spears, trimmed
  • 2 tablespoons garlic-flavored olive oil or extra virgin olive oil, divided
  • 1 (16-ounce) ball prepared pizza dough
  • 3/4 cup refrigerated prepared pesto
  • 3/4 to 1 cup ricotta cheese

Preparation

  1. 1. Preheat grill to medium-high heat (350° to 400°). Toss asparagus in 1 tablespoon oil. Grill, turning occasionally, 2 minutes or until tender. Cut spears in half.
  2. 2. Divide dough into 4 portions. Press or roll each portion to 1/4-inch thickness on lightly oiled baking sheets. Brush both sides of crusts lightly with remaining 1 tablespoon oil.
  3. 3. Grill crusts, in batches if necessary, 2 minutes or until bottoms are marked and tops begin to puff. Remove crusts from grill, and place on baking sheets, grilled sides up. Spread with pesto, dollop with ricotta, and top with asparagus.
  4. 4. Return pizzas to grill with a large spatula, and cook, covered with grill lid, 2 minutes or until cheese melts. Serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Grilled Asparagus-and-Ricotta Pizzettes Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Fire up your grill

Summer Grilling
Get our best grilled recipes delivered weekly. (May-Aug.)
We Respect Your Privacy. Privacy Policy