Grilled Pizza with Asparagus, Scallions and Fontina

1. 1

   Light a grill.

2. 2

   On a plate, toss the asparagus and scallions with 1 teaspoon of the olive oil and season with salt and pepper.

3. 3

   Grill the asparagus and scallions over moderately high heat, turning once, until lightly charred and tender, about 2 minutes.

4. 4

   Transfer the asparagus and scallions to a work surface and cut crosswise into 1-inch lengths.

5. 5

   On a lightly floured work surface, roll out the pizza dough to an 1/8-inch-thick oval.

6. 6

   Rub both sides of the dough with the remaining 1 teaspoon olive oil.

7. 7

   Grill the pizza dough over moderate heat, turning once, until crisp and lightly charred, about 2 minutes per side.

8. 8

   Transfer the crust to a work surface.

9. 9

   Top the crust with the asparagus, scallions, fontina and pecorino.

10. 10

    Return the pizza to the grill, cover and cook until the cheese is melted, about 1 minute.

11. 11

    Sprinkle with the oregano and season with pepper.

12. 12

    Cut into slices and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.