If pizza is a family favourite in your house, this summery grilled version will be a hit. Take the dough out of the fridge about 15 minutes before using so it's easier to shape.
- Prep time 30 minutes
- Total time 30 minutes
- Portion size 4 servings
- 2 tablespoons olive oil
- 2 cloves garlic finely grated or pressed
- 2 teaspoons dried oregano
- 1/2 teaspoon grated lemon zest
- 1/4 teaspoon hot pepper flakes
- pinch each salt and pepper
- 1 asparagus about 450 g, trimmed
- 350 g prepared pizza dough
- 1 1/3 cup shredded mozzarella cheese
- 1/2 cup halved cherry tomato
MethodIn small bowl, whisk together half of the oil, the garlic, oregano, lemon zest, hot pepper flakes, salt and pepper. Set aside.
Toss asparagus with 1 tsp of the remaining oil. Place on greased grill over medium-high heat; close lid and grill, turning often, until grill-marked and tender-crisp, 6 to 8 minutes. Set aside.
On lightly floured work surface, roll or press out dough to form 16- x 8 1/2-inch (40 x 22 cm) oval. Brush 1 side with 1 tsp of the remaining oil. Place, oiled side down, on greased grill over medium heat; grill, uncovered, until bubbles form on top and bottom is grill-marked, about 3 minutes. Brush with remaining oil.
Reduce heat to medium-low; flip crust and brush with garlic mixture. Top with mozzarella, asparagus and tomatoes. Close lid and grill until cheese is melted and bottom is browned, 5 to 8 minutes.
Tip from The Test Kitchen: Barbecue temperatures vary, so keep an eye on the bottom of the crust to make sure it doesn't burn.
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 572 mg
- Sugars 6 g
- Protein 17 g
- Calories 436.0
- Total fat 22 g
- Potassium 364 mg
- Cholesterol 34 mg
- Saturated fat 8 g
- Total carbohydrate 45 g
- Iron 26.0
- Folate 86.0
- Calcium 31.0
- Vitamin A 17.0
- Vitamin C 15.0