For an out-of-the-ordinary first course, offer guests a wedge of this veggie-topped pizza with smoky flavor from the grill. Start with purchased fresh pizza dough; many supermarkets now offer fresh dough in their delis or bakeries.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 5 minutes. Reduce heat to medium-low; cook 5 minutes or until browned. Add asparagus to pan; cook 5 minutes or until asparagus is crisp-tender. Stir in tomatoes and salt.
Roll dough into a 12-inch circle on a lightly floured surface; brush each side of dough with 1/2 teaspoon remaining oil.
Place dough on a grill rack; grill 1 1/2 minutes or until crust bubbles and is well marked. Reduce grill heat to low; turn dough over. Arrange onion mixture over crust; sprinkle evenly with cheese. Cover and grill over low heat 3 1/2 minutes or until cheese melts; remove pizza from grill. Sprinkle with oregano and black pepper.
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Added goat cheese and equal parts sundried tomatoes and asparagus. I recommend creating a hot and a cold zone...so you can move the pizza away from the coals and keep it from burning. This was really great!
We have made this pizza over, over and over again. The combination of sun dried tomatoes with caramelized onion is amazing. We usually add cooked shredded chicken to make it a full meal. This recipe would even be fun to have for casual company - prepare vegies ahead of time and then the rest can be done on the grill. Be careful that the bottom of pizza crust does not burn!
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