Pizza & Sandwiches
Grilled Asparagus Pizzas with Gremolata
Description
The heat of the grill can wilt the freshest toppings, so Daniele Uditi spoons something bright
Ingredients
- 1/2 cup extra-virgin olive oil, plus more for brushing
- 1/2 cup chopped parsley
- 2 teaspoons chopped oregano
- 1 1/2 teaspoons grated lemon zest plus 3 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1/4 teaspoon crushed red pepper
- Kosher salt
- Black pepper
- 1 pound thin asparagus, trimmed
- Pizza Dough (see Note)
- 1 1/2 pounds fresh mozzarella, torn
Directions
- In a small bowl, whisk the 1/2 cup of olive oil with the parsley, oregano, lemon zest and juice, the garlic and crushed red pepper. Season the gremolata with salt and black pepper.
- Light a grill and oil the grate. Brush the asparagus with olive oil and season with salt and black pepper. Grill over moderately high heat, turning, until lightly charred, 3 to 5 minutes. Transfer to a carving board and let cool; cut into 2-inch lengths.
- On a lightly oiled large baking sheet, stretch 1 ball of pizza dough to a 12-inch oval or round and brush with olive oil. Grill the dough over moderate heat until lightly charred on the bottom, 2 to 3 minutes. Flip the crust and scatter half each of the mozzarella and asparagus on top. Close the grill and cook until the cheese is melted and the crust is firm, 3 to 5 minutes. Transfer to a large board. Repeat with the remaining dough, mozzarella and asparagus. Drizzle the pizzas with the gremolata, cut into wedges and serve.
