Grilled Pizza with Asparagus and Caramelized Onion

Oxmoor House
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.

Yield:

8 servings (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 152
Fat 5.8 g
Satfat 2.3 g
Monofat 2.2 g
Polyfat 0.9 g
Protein 6.3 g
Carbohydrate 19.4 g
Fiber 1.7 g
Cholesterol 12 mg
Iron 1.7 mg
Sodium 314 mg
Calcium 74 mg

Ingredients

1 tablespoon extra-virgin olive oil, divided
2 cups thinly vertically sliced onion
2 cups (2-inch) slices asparagus (about 1/2 pound)
1 tablespoon thinly sliced ready-to-use sun-dried tomatoes
1/8 teaspoon salt
1 (8-ounce) portion fresh pizza dough
3/4 cup (3 ounces) shredded fontina cheese
1 1/2 teaspoons fresh oregano leaves
1/4 teaspoon freshly ground black pepper

Preparation

1. Prepare grill to medium-high heat.

2. 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.

3. Roll dough into a 12-inch circle on a lightly floured surface; brush each side of dough with 1/2 teaspoon remaining oil.

4. 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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Anthony Rosenfeld,

May 2009