Grilled Asparagus and Prosciutto Pizza

Grilled Asparagus and Prosciutto Pizza

Prep Time


Cook Time



Grilled Asparagus and Prosciutto Pizza

To blanch the asparagus, immerse it in a pot of boiling water for 1 to 2 minutes, then immediately transfer to a bowl of ice water. This stops the cooking and preserves the bright green color of the asparagus.

Recipe courtesy of Williams-Sonoma


  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, sliced
  • All-purpose flour for dusting
  • 6 ounces fresh mozzarella cheese, sliced 1/4 inch thick
  • 2 asparagus spears, cut into 3-inch pieces and blanched
  • 1/4 cup thinly sliced red onion
  • 1 ounce thinly sliced prosciutto, torn into strips 2 inches wide
  • 1 ounce Parmigiano-Reggiano cheese, shaved into thin pieces
  • 1/2 BATCH THIN-CRUST PIZZA DOUGH: 1 1/2 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 3/4 cup warm water (about 105°F)
  • 1 cup cake flour
  • 1 cup plus 3 tablespoons all-purpose flour
  • 1 1/4 teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil


  • 1 THIN-CRUST PIZZA DOUGH:In a small bowl, whisk together the yeast, sugar and warm water and let stand until foamy, about 5 minutes.
  • 2 In the bowl of a food processor fitted with the dough blade, combine the cake flour, all-purpose flour and salt and pulse 3 or 4 times.
  • 3 Whisk 1 tablespoon of the olive oil into the yeast mixture. With the motor running, slowly add the yeast mixture to the flour mixture, allowing each addition to be absorbed before adding more. Pulse the machine 10 to 15 times to knead the dough. The dough should clean the insides of the bowl but will be slightly sticky.
  • 4 Coat the inside of a large bowl with the remaining 1 tablespoon oil. Dust your hands with flour and remove the dough from the food processor. Form the dough into a ball and place in the bowl. Cover the bowl tightly with plastic wrap and let the dough rise in a warm place until doubled in size, 1 to 1 1/2 hours. Divide the dough in half and roll out as directed in the pizza recipe. Makes two 10-inch thin-crust pizzas.
  • 5 Prepare a hot fire in a grill and preheat a grill-top pizza stone for at least 30 minutes, until the thermometer on the stone registers 500ºF.
  • 6 In a small fry pan over low heat, warm the olive oil. Add the garlic, then remove the pan from the heat.
  • 7 Using a rolling pin or your hands, gently roll out or stretch the pizza dough into a 10-inch round. Lightly dust a pizza peel with flour and lay the dough on top. Lightly brush the dough with the garlic-infused olive oil. Scatter the mozzarella cheese evenly over the dough, leaving a 1/2-inch border. Arrange the asparagus and onion on top. Drape the prosciutto over the vegetables.
  • 8 Carefully slide the pizza onto the preheated pizza stone, cover the grill and bake until the crust is golden brown, 8 to 10 minutes. Scatter the Parmigiano-Reggiano cheese on top.
  • 9 Using the pizza peel, transfer the pizza to a cutting board and cut into slices. Serve immediately.


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