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.
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
ASPARAGUS AND PLUM TOMATO PIZZA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 1 12-inch pizza
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Trim tough ends off asparagus, leaving 4 or 5-inch long tender tops of spears. Place tops in a small skillet in 1/2-inch of boiling water. Cover the pan and steam asparagus for 2 minutes. Run asparagus under cool water and drain well. Cut spears into 1-inch pieces on the diagonal.
- Spread a foccacia with a thin layer of pesto sauce. Dot the top of pizza pie with cubed Fontina cheese. Add a scattering of chopped asparagus and diced plum tomatoes.
- Bake directly on oven rack or on a perforated pizza pan. Bake foccacia pie for 10 minutes in preheated oven on middle rack or, until the cheese melts and edges of your pizza are crisp and dark golden in color.
- Combine basil, pine nuts, and garlic in a food processor with a drizzle of the olive oil. Blend coarsely, stopping from time to time to scrape down the sides. Place in small bowl, and stir in the remaining olive oil (as needed), Parmesan, and pepper, to taste.
ASPARAGUS AND SUN-DRIED TOMATOES
Crisp-tender asparagus is drizzled with lemon butter sauce and sprinkled with flavorful sun-dried tomatoes in this effortless, time-saving recipe.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender., Meanwhile, in a small saucepan, melt butter. Stir in the broth, oil, lemon zest and salt., Transfer asparagus to a serving platter; drizzle with butter mixture. Sprinkle with pepper; top with tomatoes and basil.
Nutrition Facts : Calories 95 calories, Fat 9g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 127mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
GRILLED PIZZAS WITH LEEKS, ASPARAGUS, AND MUSHROOMS
A drizzle of truffle oil just before serving elevates this pizza's ingredients -- asparagus, leeks, shiitake mushrooms, and Taleggio cheese -- even further.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 6 nine-inch pizzas
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet over medium heat until hot but not smoking. Add leeks; cook, stirring, until beginning to soften, about 5 minutes. Add mushrooms; cook until tender and juices have evaporated, about 4 minutes. Add the asparagus and wine; cook until asparagus is bright green and wine has evaporated, about 2 minutes. Stir in thyme; season with salt and pepper. Set aside.
- Heat a grill until medium-hot. Generously brush one side of pizza dough with olive oil; grill, oiled side down, until underside is golden brown and top begins to bubble, 3 to 5 minutes. Quickly brush top with olive oil; flip crust. Top with a thin layer of cheese and some of the asparagus mixture. Grill until cheese is just melted, topping is hot, and crust is cooked through, 3 to 5 minutes more.
- Slide pizza with a large spatula onto a cutting board. Season with salt and pepper. Sprinkle with more thyme, and with a small amount of truffle oil, if desired. Repeat to make more pizzas.
GRILLED PIZZA
Pizza dough made from scratch is topped with mozzarella cheese, sauce, and your choice of savory toppings, then grilled to perfection for a fun outdoor treat.
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 28m
Yield 8
Number Of Ingredients 11
Steps:
- Start charcoal fire or preheat gas grill to medium-high heat.
- Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic but not sticky, about 5 minutes.
- Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
- Brush both sides of crust with additional oil. Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
- Lightly add sauce and top the grilled side of each pizza crust. Excess sauce or toppings makes the pizza hard to handle. Repeat with remaining pizzas.
- Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 45.6 g, Cholesterol 2.3 mg, Fat 10.8 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 2 g, Sodium 542 mg, Sugar 2.2 g
ARTICHOKE, ASPARAGUS, SPINACH, SUN-DRIED TOMATO, MUSHROOM, ONION PIZZA RECIPE
Provided by Vegiegail
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Roll out pizza dough and place on a lightly-oiled pizza pan or pizza stone. Bake on the bottom rack for 10 minutes. Remove from oven, and gently press down any parts that have risen. While dough is baking, using a large skillet, gently cook onions in a tablespoon of olive oil, or for a fat-free version, use 1/4 cup water. (If you have more time, you can caramelize the onions for even more flavor!) Remove from heat, and set aside. Place asparagus spears in a steamer basket, and steam for 3 minutes, just until bright green in color. Remove from pot, and set aside. Spread sauce over par-baked pizza dough, and then evenly place asparagus spears over pizza, so that each pizza slice will have an asparagus spear at its center. Arrange spinach, mushrooms, artichoke hearts, tomatoes, onions, and basil around asparagus spears, decorating as you please. Bake on center rack for an additional 15-20 minutes, until outer crusts begins to turn slightly golden-brown.
GRILLED SPRING PIZZA WITH ASPARAGUS, LEEKS AND PANCETTA
This pizza combines two of spring's finest green vegetables: leeks and asparagus. Once caramelized, the leeks turn sweet and soft, while the raw asparagus gets shaved and arranged on the pizza for a bright, textural element. Add some cheese and pancetta for a savory boost and the result is a balanced dish that highlights spring produce while indulging your pizza craving. Plus, this recipe shows you how to grill indoors with a grill pan-an easy technique to get a nice char on your crust without fussing with an outdoor grill.
Provided by Vallery Lomas
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Fill a vase or large glass with cold water and soak the leeks for about 3 minutes to remove any grit.
- Meanwhile, run a vegetable peeler down the asparagus stalks to create ribbons and place in a medium bowl. Add the zest of half the lemon, the juice of the whole lemon and 1 tablespoon oil. Toss together and season with salt and pepper. Set aside.
- Rinse the leeks well after soaking and thinly slice into half-moons.
- Heat 2 tablespoons oil in a medium skillet over medium heat. Add the leeks and cook, stirring occasionally, until tender and just lightly golden, about 3 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Season with salt and pepper. Transfer to a bowl or plate and let cool to room temperature. Wipe out the skillet.
- Line a plate with paper towels. Put 1 tablespoon oil and the pancetta in the same skillet and cook, stirring occasionally, over medium heat until golden brown and crispy, 6 to 7 minutes. Transfer with a slotted spoon to the prepared plate to drain and cool.
- Brush a large grill pan with 1 tablespoon oil and preheat over medium-high heat.
- On a lightly floured surface, stretch the pizza dough into a long oval or rectangle to fit the grill pan. Brush the dough with 1 tablespoon oil and place oiled-side down onto the grill pan. Grill until charred and golden, 3 to 4 minutes. Brush the dough with 1 tablespoon oil.
- Lower the heat to medium. Flip the dough with a spatula. Top with the fontina, leek mixture and pancetta. Cover with an inverted baking sheet and cook until the bottom of the dough is charred and the cheese melts, 3 to 5 minutes.
- Top the pizza with the lemony asparagus. Garnish with Parmigiano-Reggiano, red pepper flakes and a drizzle of honey if desired. Slice and serve.
ASPARAGUS WITH TOMATOES
This is a delicious way to take advantage of early spring's flavorful asparagus. A great dish to accompany large, busy meals, as most of the work can be done ahead of time and the asparagus reheated with the tomatoes and garlic at the last minute while the roast (or whatever else) is resting. Also a delicious preparation for green beans in place of the asparagus.
Provided by KEANSOR
Categories Side Dish Vegetables Tomatoes
Time 12m
Yield 4
Number Of Ingredients 5
Steps:
- Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
- In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.
Nutrition Facts : Calories 63.4 calories, Carbohydrate 6.7 g, Fat 3.6 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 4.8 mg, Sugar 3.3 g
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
FETTUCCINE WITH ASPARAGUS AND SUN-DRIED TOMATOES
Fettucine teams well with the delicious asparagus. Using a combination green-and-white fettucine give this dish visual appeal as well.
Provided by VickyJ
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
- Meanwhile, heat the oil in a large saucepan. Add the garlic and sauté over low heat until golden. Add the diced and dried tomatoes, dried basil, and red pepper flakes. Bring to a simmer, then add the asparagus and simmer over medium-low heat, covered, until the asparagus is tender-crisp, about 8 minutes.
- Combine the pasta, asparagus, and sauce in a large serving bowl and toss well. Season to taste with salt and pepper. Serve at once, passing around the Parmesan to anyone who wishes to top their pasta with it.
- To complete the meal: Make a simple salad with a vinaigrette. Serve with a good store-bought foccacia bread.
GRILLED PIZZAS WITH LEEKS, ASPARAGUS, AND MUSHROOMS
Steps:
- Heat the olive oil in a large skillet over medium heat until hot but not smoking. Add the leeks; cook, stirring, until beginning to soften, about 5 minutes. Add the mushrooms; cook until tender and juices have evaporated, about 4 minutes. Add the asparagus and wine; cook until the asparagus is bright green and the wine has evaporated, about 2 minutes. Stir in the thyme; season with salt and pepper. Set aside.
- Heat a grill until medium-hot. Generously brush one side of the pizza dough with olive oil; grill, oiled side down, until the underside is golden brown and the top begins to bubble, 3 to 5 minutes. Quickly brush the top with olive oil; flip the crust. Top with a thin layer of cheese and some of the asparagus mixture. Grill until the cheese is just melted, the topping is hot, and the crust is cooked through, 3 to 5 minutes more.
- Slide the pizza with a large spatula onto a cutting board. Season with salt and pepper. Sprinkle with more thyme and with a small amount of truffle oil, if desired. Repeat to make more pizzas.
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