Sunday, August 17, 2014

crispy proscuitto, asparagus, and brie grilled pizza


1 ball of store-made pizza dough
1/4 cup olive oil
4 garlic cloves, miced
red pepper flakes
kosher salt
1 small bunch of asparagus, ends removed and sliced into thirds
6-8 slices prosciutto
8 ounces brie cheese, thinly sliced
freshly ground black pepper

  1. Blanch the asparagus. Drop asparagus into boiling, salted water and cook for 3 minutes. Using an Asian strainer remove cooked asparagus and place in bowl of ice water to immediately cool. When completely cooled, drain and place on paper towels to dry.
  2. Fry the prosciutto. Heat a non-stick pan over medium heat. Lay a couple pieces of prosciutto at a time on the pan and cook until crispy, flipping halfway though.
  3. Make the garlic oil. Heat the oil in a non-stick pan over medium heat. Add minced garlic and cook for 30 seconds - 1 minute, do not let it brown. Add a generous pinch of red pepper flakes and salt and remove from heat.
  4. Meanwhile lightly flour your counter and roll out the pizza dough. For a thinner crust, I recommend using only half of a standard sized dough ball per pizza.
  5. Turn all burners to high if using a gas grill. Brush and oil the grill.
  6. Using a wooden pizza peel transfer the dough to grill and place directly onto the grill grates. Cover and cook for 45 seconds. Using grill tongs and/or pizza peel flip the dough and cook for 1 more minute. Using grill tongs and/or pizza peel remove the cooked dough from the grill and bring inside to top with ingredients. 
  7. Spread a generous portion of garlic oil over crust. Sprinkle cheese over dough. Arrange asparagus and prosciutto over the cheese. Sprinkle with freshly ground black pepper
  8. Place pizza on a metal grill plate until cheese melts, about 5 minutes. (The grill plate helps protect the bottom of the crust from burning). 

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