Meatless Monday: Grilled Asparagus and Ricotta Pizza
Think that just because you’re a vegetarian you can’t be a grill master? Well move over George Foreman, and hand over the spatula — ’cause there’s a new gourmet griller in town!
Oh yes — we have found the perfect little veggie meal to make for you and your man. With grilled asparagus and ricotta cheese, this baby is what we like to call “pizza perfection.” Lemon zest and herb oil give this creation from MarthaStewart.com its uh-mazing flavor.
And if you’re havin’ grill problems we feel bad for ya son, just use a cast-iron skillet or a pizza oven!
Grilled Pizza Dough
1 teaspoon sugar
1 packet (1/4 ounce) active dry yeast
2 teaspoons extra-virgin olive oil, plus more for bowl and brushing
Coarse salt and ground pepper
2 1/4 cups bread flour or all-purpose flour, plus more for work surface
1. Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.
2. Whisk oil and 1 teaspoon salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes.
3. Turn out dough onto a lightly floured work surface. Divide into 4 equal pieces. Let rest 15 minutes before using.
Grilled Asparagus and Pizza
1/4 cup ricotta
1/2 bunch asparagus, grilled
1 tablespoon grated lemon zest
Basic grilled pizza dough
1. Heat it up: Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
2. Stretch it: On a lightly floured work surface, stretch or roll 1 piece basic grilled pizza dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with herb oil or olive oil and season with coarse salt and ground pepper.
3. Grill it: Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
4. Top it: Top with desired cheese and toppings; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.
xx, The FabFitFun Team