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Note: The prep times listed above dont reflect making the pizza dough.
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I wanted to include the dough recipe because its awesome, but you can still make this delicious pizza with store-bought dough.
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I wont tell!
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To make the pizza:
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1.
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Preheat your grill to medium heat.
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2.
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In a small saucepan over the lowest heat you can manage on your stove, combine the olive oil and garlic cloves.
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Let this mixture stew for a good 20 minutes so the flavors can marry.
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Check on it every few minutes, giving the pan a good swirl, to ensure that the garlic doesnt brown.
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We want the flavors to cook out, but not saute.
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When it is done to your liking, remove the pan from the heat and set aside to cool.
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3.
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Once the oil is cooled, fish out the garlic cloves (youve made garlic confit!).
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Either chop them into small pieces, or leave them whole.
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Those babies are going on the pizza.
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I opted for chopped for more garlic coverage.
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4.
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Using a vegetable peeler, shave the asparagus stalks into beautiful ribbons (or hack into ribbon-like bits, if youre me).
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You can use the woody ends as a handle and discard them once youve shaved the stalk down to the nub.
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In a medium bowl, combine the asparagus ribbons, lemon juice, salt, pepper, and red pepper flakes.
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Toss to combine.
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5.
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On a pizza peel or large cutting board, stretch your pizza dough to your desired shape and thickness.
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I did most of my dough stretching on my fists, letting gravity do the work.
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The gluten in the dough was so relaxed, that it pretty much melted over my hands.
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I also opted for a very thin dough, since the crispy texture you get from the grill goes best with a thin crust.
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From here on out, things happen fast, so make sure you have everything prepped and ready to go tongs, plates, brushes, etc.
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at the ready.
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6.
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Brush the shaped dough with the garlic oil.
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Carefully (its going to stretch, its ok, it doesnt have to be pretty) lay the pizza dough with the oiled side down on the grill.
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While that side cooks, brush the top of the dough with more garlic oil.
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Using tongs, peak under the dough after about 2 minutes to check doneness.
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You want some nice char marks, but you dont want it to burn.
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When its ready, flip the dough over.
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Working quickly because this is going to cook fast, sprinkle the garlic over the dough.
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Then sprinkle the parmesan and Iberico cheeses.
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Then top with as much of the asparagus as you think fits nicely without too much heaping (I heaped quite a bit because Im like that).
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Close the lid on the grill and let it cook for 2 minutes.
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Check the pizza to see if the cheese has melted.
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If it hasnt, keep cooking it covered until it melts.
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Once its melted and the underside of the dough is nicely charred, remove it from the grill.
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7.
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Slice and enjoy!
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To make the pizza dough:
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Note: This dough makes six portions, and requires overnight rising, so plan accordingly!
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1.
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In the bowl of a stand mixer fitted with the paddle attachment, stir together the flours, salt, and yeast on the slowest setting until mixed.
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Stream in the oil, and then 1 3/4 cups of the cold water.
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Switch to the dough hook and mix on medium speed.
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The dough should clear the sides of the bowl but stick to the bottom of the bowl.
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If it is too dry, add the remaining water, a tablespoon or so at a time until it sticks appropriately.
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Continue mixing for 5 to 7 minutes, or until the dough is smooth and sticky, and a small piece passes the window pane test (to tell if the gluten has fully developed).
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The finished dough will be springy, elastic, and sticky, but not just tacky.
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2.
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Transfer the dough to a floured countertop, and portion into 6 equal pieces (I used a scale because Im like that).
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Mold each into a ball, creating some nice surface tension (Peter Reinhart and I are all about surface tension).
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Rub each ball with olive oil and seal each into a Ziplock bag.
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Refrigerate overnight (or up to a few days).
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Alternatively, you can freeze the dough balls at this point just thaw them in the refrigerator when youre ready to use them.
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3.
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The next day remove the desired number of dough balls from the refrigerator at least 1 hour before making the pizza (Id suggest 2 hours unless its a hot day).
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Leave them in their plastic bags, so they dont dry out.
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I like to turn my oven on for literally a minute, then turn it off and put the dough inside.
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Its slightly warmer than room temperature, so they wake up nicely.
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4.
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When youre ready to shape the dough, on a floured surface, press it gently with your fingers into a round disk.
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Balance the disk on your fists and gently work the dough apart as evenly as possible.
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You can also use your hands to stretch it.
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If the dough is not cooperating, it means the gluten isnt relaxed enough, and letting it rest for 15-20 minutes should help.
