Categories: Grilling
Ingredients
- 4 tbsp. olive oil, divided
- 2 garlic cloves, minced
- 8 spears white asparagus, bottoms peeled with a vegetable peeler and cut in half lengthwise
- 4 oil-packed artichoke hearts (not marinated), cut into eighths
- Leaves from 2 sprigs fresh rosemary
- 1 tbsp. fresh lemon juice
- 1/4 cup uncooked grits or polenta, for rolling the dough
- 1 ball prepared pizza dough, at room temp
- 1/2 cup White Bean Puree (see recipe)
- 1/4 cup freshly grated Parmigiano-Reggiano
- 1/2 cup mascarpone
- 1/4 cup walnut halves, toasted and roughly chopped
- Kosher salt and black pepper, to taste
Directions
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Heat 1 tbsp. of the oil and the garlic together over medium-low heat in a medium saute pan until the garlic just starts to brown, then add the asparagus, artichokes, rosemary and lemon juice. Cover and cook for 5 minutes. Remove from the heat and let sit, covered, for 20 minutes. Reserve for topping. Just before using, strain and discard the oil.
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Preheat the grill, roll out, and shape the dough, and grill the first side of the crust per the master instructions. Use tongs to transfer it to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.
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Spread the entire surface with the bean puree. Sprinkle with the Parmigiano. Artfully arrange the artichokes and asparagus on top. Spoon dollops of the mascarpone all around.
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Finish grilling the pizza per the master instructions.
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Remove from the grill, sprinkle the walnuts over all and season with salt and pepper. Slice and serve immediately.