Grilled Pizzas with Leeks, Asparagus, and Mushrooms

Name: Grilled Pizzas with Leeks, Asparagus, and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for brushing; 2 medium leeks, halved lengthwise, cut into thin half-moons, and rinsed well; 8 ounces shiitake mushrooms, stemmed and cut into 1/4-inch-thick slices; 8 ounces thin asparagus, trimmed and cut into 1 1/2-inch pieces; 1/4 cup dry white wine; 1 tablespoon finely chopped fresh thyme, plus more for garnish; Coarse salt and freshly ground pepper; Pizza Dough (page 208); 4 ounces Taleggio or other soft cheese (such as Camembert or Brie), sliced; Truffle oil, for drizzling (optional)

Servings: persons

2 tablespoons extra-virgin olive oil, plus more for brushing
2 medium leeks, halved lengthwise, cut into thin half-moons, and rinsed well
8 ounces shiitake mushrooms, stemmed and cut into 1/4-inch-thick slices
8 ounces thin asparagus, trimmed and cut into 1 1/2-inch pieces
1/4 cup dry white wine
1 tablespoon finely chopped fresh thyme, plus more for garnish
Coarse salt and freshly ground pepper
Pizza Dough (page 208)
4 ounces Taleggio or other soft cheese (such as Camembert or Brie), sliced
Truffle oil, for drizzling (optional)

1
Heat the olive oil in a large skillet over medium heat until hot but not smoking.
2
Add the leeks; cook, stirring, until beginning to soften, about 5 minutes.
3
Add the mushrooms; cook until tender and juices have evaporated, about 4 minutes.
4
Add the asparagus and wine; cook until the asparagus is bright green and the wine has evaporated, about 2 minutes.
5
Stir in the thyme; season with salt and pepper.
6
Set aside.
7
Heat a grill until medium-hot.
8
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.
9
Quickly brush the top with olive oil; flip the crust.
10
Top with a thin layer of cheese and some of the asparagus mixture.
11
Grill until the cheese is just melted, the topping is hot, and the crust is cooked through, 3 to 5 minutes more.
12
Slide the pizza with a large spatula onto a cutting board.
13
Season with salt and pepper.
14
Sprinkle with more thyme and with a small amount of truffle oil, if desired.
15
Repeat to make more pizzas.

208

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 10 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, plus more for brushing, 2 medium leeks, halved lengthwise, cut into thin half-moons, and rinsed well, 8 ounces shiitake mushrooms, stemmed and cut into 1/4-inch-thick slices, 8 ounces thin asparagus, trimmed and cut into 1 1/2-inch pieces, and more.

Yes, Grilled Pizzas with Leeks, Asparagus, and Mushrooms 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!