GRILLED ASPARAGUS AND RICOTTA PIZZA
Tender grilled asparagus and soft ricotta cheese top this grilled pizza. No grill? No problem. Cook this dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500-degree oven.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes one 10-inch pizza
Number Of Ingredients 6
Steps:
- Heat it up:Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
- Stretch it:On a lightly floured work surface, stretch or roll 1 piece Basic Grilled Pizza Dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with Herb Oil or olive oil and season with salt and pepper.
- Grill it:Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
- Top it:Top with ricotta cheese, lemon zest and asparagus; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes. Drizzle with herb oil before serving.
SHEET-PAN PIZZA WITH ASPARAGUS AND ARUGULA
You might be tempted to call this a focaccia, not pizza, and you might be right, but it probably falls somewhere in between. Store-bought pizza dough can be a real time-saver, but if you can't find it refrigerated, you'll need to plan ahead to defrost frozen dough. Defrosting is best done for 24 hours or so in the fridge - or longer, as the dough will continue to ferment and improve in flavor after a day or two. The dough is easier to stretch if it's not ice cold, so let it come to room temperature. The pancetta can be omitted for vegetarians, but the lemony herb and arugula salad on top is not to be missed.
Provided by Susan Spungen
Categories dinner, quick, pizza and calzones, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 500 degrees. Pour 3 tablespoons oil into a 9-by-13-inch rimmed baking sheet and brush to coat. (If you don't have a quarter sheet pan, you can use a larger one and aim to stretch the dough into a 9-by-13-inch rectangle.) Carefully stretch dough evenly to fill the baking sheet, avoiding creating holes or thin spots. The dough probably won't fit the baking sheet, so let it rest while you prepare the rest of the ingredients. If it still resists, layering the ingredients on top will help it keep its shape.
- Dollop the ricotta around the dough. Tear the mozzarella into pieces and distribute evenly. Toss the asparagus with the peppers and 1 teaspoon oil; arrange randomly over the cheese. Cut the pancetta slices in half, if using, and tuck them in here and there.
- Bake on bottom rack of oven for 15 minutes. If it seems to be darkening too quickly, lower heat to 450 degrees. Remove from oven, top with olives and return to oven for another 5 minutes until cheese is starting to brown and the crust is browned and crisp. Remove pan from the oven and immediately slide the pizza off the pan and onto a wire rack to prevent sogginess. After a few minutes, slide onto a board for serving. Season with flaky salt and pepper.
- In a medium bowl, toss parsley and arugula with lemon juice and remaining 2 teaspoons olive oil. Season with flaky salt and pepper. Garnish pizza with salad and serve.
GRILLED PIZZA WITH RICOTTA, ASPARAGUS, AND SAUSAGE
Don't reserve the grill for just burgers! Once you try this grilled pizza with ricotta, asparagus, and sausage, you'll never want to make pizza any other way!
Provided by Rachel Gurk
Categories Pizza
Time 18m
Number Of Ingredients 5
Steps:
- Heat grill to medium heat.
- In a large skillet over medium-high heat, add sausage and break up as it browns. Cook until browned, drain grease, return to pan and then add asparagus. Continue to saute for 2-3 minutes until asparagus is bright green and tender. Remove from heat.
- Stretch pizza dough to about 1/2 inch or thinner. This recipes makes 2 pizzas but can be halved if you want. Brush both sides of dough with olive oil.
- Carefully put dough on heated grill and cover. Cook for two minutes, and look at the underside (grill side) of dough. It should be golden brown and the top should be bubbling up. If not, continue to cook for one minute intervals, checking after each minute. Once golden brown, remove to a cookie sheet or a pizza peel (grilled side facing up) and add toppings to grilled side. Spread ricotta almost to edges and then top with asparagus and sausage mixture. Drizzle with olive oil if desired. Carefully return pizzas to grill and grill for 3-4 minutes or until toppings are heated through and pizza dough is cooked through.
- Remove from grill, slice and serve immediately.
Nutrition Facts : ServingSize 1 /4 pizza, Calories 183 kcal, Carbohydrate 12 g, Protein 10 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 26 mg, Sodium 270 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g
GRILLED PIZZETTA WITH RICOTTA, SAUSAGE, ARUGULA AND CHILI OIL
Steps:
- For the chili oil: Bring the chilies and oil to a simmer in a small saucepan; remove from the heat and let the peppers steep in the oil for at least an hour or until the dough has risen and you're ready to make the pizzas. This can be done way in advance.
- For the dough: In a small bowl, add 1/2 cup warm water (if the water is too hot the yeast will die and if the water is too cold the yeast will not activate). Add the dry yeast and sugar, stir to combine and let sit for 15 minutes. The top of the water will bubble and it will smell very yeasty; this is what you want.
- In a large mixing bowl, combine the flour and salt. Make a well in the center of the flour and add the olive oil and the yeast/water mixture. Using a fork, gradually stir the flour into the yeast/water mix. Once most of the flour has combined, turn the dough out to a smooth, clean work surface dusted with flour and use your hands to knead the dough to a smooth consistency.
- Lightly coat the mixing bowl with oil, return the dough to the bowl, cover with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour.
- For the pizza topping: Coat a large saute pan with oil, add the sausage and bring to medium heat. Cook the sausage until brown, 10 to 15 minutes. Remove with a slotted spoon and reserve.
- While the sausage cooks, mix together in a medium bowl the ricotta, Parmigiano-Reggiano and oregano.
- Preheat the oven to 425 degrees F and preheat a grill.
- When the dough is ready, portion it into six golf-ball-size pieces. (If you're not using the dough right away, wrap each ball individually in plastic and refrigerate until ready to use.) Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like; I like irregular shapes).
- Brush the grill with oil and arrange each piece of dough on the grill; you might need to work in batches here. Grill until the dough is stiff and crisp and has lovely grill marks on it, then flip and repeat on the second side, moving occasionally so the bottom doesn't burn.
- Put the pizzas on baking sheets, smear each with some of the ricotta mixture, top with sausage and put as many pizzas as will comfortably fit in the oven; bake until the cheese has melted, 3 to 4 minutes. Again, you may have to work in batches. Remove the pizzas from the oven, top with arugula and drizzle with the deliciously spicy chili oil!
GRILLED PIZZA WITH PROSCIUTTO, RICOTTA AND ARUGULA
Store-bought pizza dough is the basis for this super-fast and pretty pizza. It takes just minutes to grill the dough, and then all you have to do is pile on the no-cook toppings. Serve slices as an appetizer or first course, or add a platter of ripe sliced tomatoes to make a light summer meal.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a grill for medium-high heat. Line a baking sheet with parchment paper.
- Finely grate the zest of the lemon; cut the lemon in half and reserve. Stir together the ricotta, lemon zest, 1/4 teaspoon salt and a few grinds of black pepper. Set aside.
- Divide the pizza dough into 2 balls. Sprinkle the flour on a clean flat surface and roll each ball into an oval about 14 inches long, 6 or 7 inches across and between 1/8 and 1/4 inch thick. Transfer the crusts to the prepared baking sheet. Brush both sides of each crust with olive oil, about 1 tablespoon per side, and lightly sprinkle with salt.
- Lightly oil the grill grates. Grill the crusts until they start to puff and distinct grill marks appear, about 1 minute. Flip and cook until just cooked through, an additional 1 to 2 minutes. Discard the used parchment paper and put the finished crusts on the baking sheet.
- Immediately top each crust evenly with prosciutto. Place small dollops of the ricotta mixture over the prosciutto. Toss the arugula in a bowl with the remaining 1 tablespoon olive oil and the juice of one of the lemon halves (reserve the other half for another use). Season with salt and pepper. Divide the arugula between the pizzas and serve.
GRILLED ASPARAGUS PIZZAS
Tired of pepperoni pizza? When we have the grill going, we like to make this recipe. The chewy from-scratch crust is topped with pizza sauce, mozzarella cheese, asparagus and ham. We love pizza and when it's made on the grill, it's even better. -M. Woods Springfield, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In large bowl, combine 1 cup flour, yeast, thyme, salt and sugar. Add water; beat until blended. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour., Brush asparagus with oil; sprinkle with garlic salt and pepper. Grill asparagus, uncovered, over medium heat for 6-8 minutes or until tender, turning every 2 minutes. Cut into 1-inch pieces., Punch the dough down. Turn onto a floured surface; divide into eight portions. Roll each portion into a 6-in. circle. Place dough directly on grill. , Grill, uncovered, over medium heat for 1-2 minutes or until bubbles form on top. Place toasted side up on two ungreased baking sheets. Top with pizza sauce, asparagus, ham and cheese. Cover and grill 2-3 minutes longer or until bottom of crust is golden brown.
Nutrition Facts : Calories 240 calories, Fat 10g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 711mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
PIZZA WITH HAM, ASPARAGUS, AND RICOTTA
Every once in a while I get a craving for a non-tomato sauce, or 'white' pizza. 'New pizza ideas' is always a popular food wish, and I hope this ricotta spread inspires lots of pizza experimentation in your kitchen.
Provided by Chef John
Categories Ham Recipes
Time 37m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat an oven to 550 degrees F (285 degrees C).
- Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until just tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes. Once asparagus is cold, drain well and set aside.
- Combine ricotta, olive oil, garlic, red pepper flakes, salt, black pepper, and heavy cream in a small bowl. Stir in fresh herbs (if using) and set aside.
- To shape the pizza dough, sprinkle the countertop and dough surface with flour and lightly pat flat. Use a rolling pin to form a thin disk about 9 inches in diameter. Transfer to a baking sheet.
- Spread ricotta mixture over crust, top with ham and asparagus. Sprinkle with Cheddar and Parmigiano-Reggiano cheeses.
- Place baking sheet on the bottom rack of the preheated oven and bake for 5 minutes. Transfer the baking sheet to the top rack and bake for an additional 5 minutes.
Nutrition Facts : Calories 1129.3 calories, Carbohydrate 115.4 g, Cholesterol 71.1 mg, Fat 57 g, Fiber 4.7 g, Protein 36.7 g, SaturatedFat 15.8 g, Sodium 2246.2 mg, Sugar 13.5 g
GRILLED ASPARAGUS, RED BELL PEPPER, AND PORTOBELLO MUSHROOMS
This is a great stand-alone dish or you can put it over pasta or a salad. Because the veggies stand up to the vinaigrette, you can make it ahead of time.
Provided by FalloonFarm
Categories BBQ & Grilled Vegetables
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Combine olive oil, vinegar, Dijon, sugar, salt, and pepper for the vinaigrette in a small bowl and mix until well combined. Pour in a large resealable bag and add mushrooms, asparagus, and bell pepper. Toss everything together until well combined.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Line a vegetable pan with aluminum foil and place on the preheated grill. Add vegetables with vinaigrette to the pan on the grill.
- Grill vegetables until desired softness or crunchiness is reached, 5 to 7 minutes.
Nutrition Facts : Calories 238.1 calories, Carbohydrate 23.4 g, Fat 14.4 g, Fiber 6.9 g, Protein 10 g, SaturatedFat 2 g, Sodium 117.8 mg, Sugar 9.7 g
PIZZA WITH ASPARAGUS, SPRING ONIONS, PANCETTA, AND RICOTTA
In late spring, when California asparagus are still available and the Cakebread garden is yielding the year's first onions, Brian makes this delicate pizza bianca (a "white pizza," or pizza without tomato sauce). The fresh-dug onions haven't been cured yet, so they don't have papery skins, and their flavor is mild. Many supermarkets sell "spring onions" that look like thick scallions with a bulbous root end. They would work in this recipe, as would leeks or even cured yellow onions, but uncured onions have the most delicate taste. Choose a fresh ricotta without pectin or other stabilizers. The Bellwether Farms ricotta from neighboring Sonoma County is our favorite.
Yield makes four 8-inch pizzas
Number Of Ingredients 10
Steps:
- Heat a large, wide-bottomed pot over medium heat. Add the olive oil, onions, and a large pinch of salt. Cook until the onions are soft, about 30 minutes, stirring occasionally and lowering the heat if needed to keep them from browning. Let cool.
- Snap off the woody ends of the asparagus. Slice the trimmed spears on the diagonal about 1/4 inch thick.
- Bring a pot of salted water to a boil over high heat. Add the asparagus and cook until tender, 1 to 2 minutes. Drain and rinse with cold water to chill quickly. Pat dry.
- Season the ricotta with salt and white pepper.
- At least 45 minutes before baking, put a pizza stone on the bottom rack of the oven and preheat the oven to its highest setting (500°F to 550°F).
- With lightly floured fingers, flatten a ball of pizza dough into a round on a lightly floured work surface. Pick up the round with both hands and, grasping the round by an edge, rotate the dough clockwise between your fingertips, always holding it by the edge. As you rotate the dough, stretch it into an 8-inch circle; the dough will also stretch and lengthen from its own weight. Alternatively, drape the flattened round over your lightly floured knuckles and rotate the dough, moving your knuckles slightly farther apart, until the round stretches into an 8-inch circle.
- Place on a pizza peel lightly dusted with cornmeal or durum flour. Work quickly now to prevent sticking.
- Using one-quarter of the onion mixture, spread it evenly over the surface of the dough. Scatter asparagus over the onions, using one-quarter of the total. Dollop one-quarter (4 ounces) of the ricotta on the pizza in 7 to 8 mounds. Sprinkle with 1 tablespoon Parmesan. Arrange 5 pancetta slices, still coiled in rounds, on top, spacing them evenly.
- Slide the pizza onto the pizza stone and bake until the crust is brown and crisp, 8 to 10 minutes. Remove from the oven. Cut into slices and serve hot. Repeat with the remaining three balls of dough and the remaining topping.
- Enjoy with Cakebread Cellars Sauvignon Blanc or another lean and refreshing white wine.
GRILLED ASPARAGUS PIZZA
Make and share this Grilled Asparagus Pizza recipe from Food.com.
Provided by TARGETreg Recipes
Categories Vegetable
Time 22m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat a grill to medium.
- Meanwhile, toss the asparagus with 1 tablespoon oil and sprinkle with salt and pepper. Brush the remaining tablespoon oil all over the crust.
- Grill the asparagus, turning, until charred and almost tender, about 6 minutes. Place the crust on the grill next to the asparagus. When the bottom browns, flip the crust over and sprinkle half of the cheese on top. Arrange the tomatoes over the cheese in a single layer and sprinkle the remaining cheese on top.
- As soon as the cheese melts, transfer the asparagus to the pizza in a single layer. Remove from the heat and sprinkle the basil on top. Cut into 8 wedges.
Nutrition Facts : Calories 87.3, Fat 7, SaturatedFat 1, Sodium 14.5, Carbohydrate 5.4, Fiber 2.3, Sugar 2.3, Protein 2.5
GRILLED PIZZAS WITH ASPARAGUS AND SUN-DRIED TOMATOES
Topped with creamy ricotta and lightly charred veggies, this family favorite becomes truly restaurant-worthy -- in less than a half hour.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 25m
Number Of Ingredients 5
Steps:
- Heat grill to medium. In a large bowl, combine asparagus, scallions, and 1 tablespoon sun-dried tomato oil; season with salt and pepper. Grill, turning occasionally, until vegetables are tender, 6 to 9 minutes. When cool enough to handle, cut asparagus and scallions into thirds.
- Brush a large baking sheet with 1 tablespoon sun-dried tomato oil. On a lightly floured work surface, divide dough in half. Roll or stretch to form two 9-inch ovals. Transfer to prepared sheet, and brush with remaining tablespoon sun-dried tomato oil.
- Transfer dough pieces to grill. Cook until undersides are firm and beginning to char, 2 to 3 minutes. Using tongs or a large spatula, transfer crusts, grilled side up, back to baking sheet.
- Dividing evenly, top crusts with ricotta, then asparagus, scallions, and sun-dried tomatoes; season with salt and pepper. Slide back onto grill and cook, rotating occasionally, until crusts are cooked through and cheese is melted, 3 to 5 minutes. Transfer pizzas to a cutting board, cut in half, and serve.
Nutrition Facts : Calories 491 g, Fat 25 g, Fiber 4 g, Protein 17 g
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