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!

Julia Dowling Rutland
Recipe by Coastal Living May 2014

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Read the full recipe after the video.

Recipe Summary

prep:
15 mins
grill:
6 mins
total:
21 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Return pizzas to grill with a large spatula, and cook, covered with grill lid, 2 minutes or until cheese melts. Serve immediately.

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