Grilled Asparagus Pesto Pizza Recipe

Name: Grilled Asparagus Pesto Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pizza Dough; 1.5 teaspoons active dry yeast; 1.5 cups tepid water; 2 tablespoons olive oil; 4-4.5 cups All purpose or bread flour seperated; 2 teaspoons salt; Grilled asparagus pesto; 2 pounds Fresh Asparagus; 1 cup Packed fresh basil leaves plus extra chopped for garnish; 5 Cloves garlic roughly chopped; 4 tablespoons Pine Nuts; 1.5-2 cups extra virgin olive oil; 1 cup grated Pecorino or Parmesan; 2 pounds Fontina grated

Servings: persons

Pizza Dough
1.5 teaspoons active dry yeast
1.5 cups tepid water
2 tablespoons olive oil
4-4.5 cups All purpose or bread flour seperated
2 teaspoons salt
Grilled asparagus pesto
2 pounds Fresh Asparagus
1 cup Packed fresh basil leaves plus extra chopped for garnish
5 Cloves garlic roughly chopped
4 tablespoons Pine Nuts
1.5-2 cups extra virgin olive oil
1 cup grated Pecorino or Parmesan
2 pounds Fontina grated

1
Stir yeast and water in bowl from mixer. Let rest for 5 minutes until creamy and foamy.
2
Stir in oil and 2.25 cups of the flour until well incorporated. Cover and let sponge rest in warm place for about 1.5 hours until doubled in volume and very bubbly. It should fall easily when bowl is tapped.
3
Stir in salt and 2 cups of flour into the sponge and mix with dough hook on low speed until all flour is hydrated. increase to medium and mix for 4-5 minutes until dough is smooth and elastic. Add more flour a spoonful at a time if dough is not coming together. It should clean the sides of the bowl.
4
Place dough in lightly oiled bowl and turn to coat. cover and let rise again in warm place until doubled in bulk and it holds an impression of your finger when you poke it.
5
turn out dough onto lightly floured surface and divide into 4 equal pieces. If you do not want to use all of the dough, you can wrap tightly and refrigerate for up to 3 days or freeze for up to a month. Shape dough into ball and flatten into disc. You can either roll or stretch dough into pizza shape. the thinner the better. Put crust onto peel dusted with cornmeal or semolina flour.
6
Trim off bottoms of asparagus. Toss asparagus lightly with oil and sprinkle with salt and pepper. Grill over hot coals until slightly tender and beginning to char. allow to cool.
7
Combine in food processor: asparagus, basil garlic and pine nuts. pulse a few times. While motor is running, slowly add olive oil until well combined and emulsified. season with salt and pepper to taste and combine with the grated pecorino.
8
Pre-heat pizza stone over hot coals. Drizzle a small amount of oil over the raw pizza crust. Spread pesto over crust and sprinkle fontina over pesto.
9
Slide pizza onto stone and place lid on grill. Keep an eye on it as you may need to rotate the pizza to prevent burning the crust. 5-6 minutes depending on grill temp. Remove and let rest for 5 minutes. slice and serve immediately.

1032

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Pizza Dough, 1.5 teaspoons active dry yeast, 1.5 cups tepid water, 2 tablespoons olive oil, and more.

Yes, Grilled Asparagus Pesto Pizza falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Asparagus Pesto Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions