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recipe: grilled pizza

Directions for pizza dough:
1 lb pizza dough, pre-made store bought is fine

Remove dough from fridge and cut in half. Roll each into a ball and place on a lightly floured board. Cover with a damp cloth until dough comes to room temperature, about 45 minutes.

Directions for toppings:
—ricotta spread:
8 oz fresh ricotta
1/4 C sun-dried tomatoes in oil, chopped
+1 tblsp sun-dried tomato oil
pinch of dry oregano
salt and pepper

Place all ingredients in a bowl and mix until combined and set aside.

1/2 bunch asparagus

In a fry pan, fill three-quarters with water and bring to a boil. Gently drop in asparagus spears and cook for three minutes then move to a bowl of cold water. Once cooled, cut asparagus into bite-size pieces and set aside.

—have set aside:
6-8 oz cheese per pizza—mozzarella or fontina
salt and pepper
chili flakes

Directions for grilling pizza:
Pre-heat grill to medium.

Roll out the dough on a lightly floured surface. Take your time and work the dough until its about 1/4” in thickness. Roll into a traditional circle or a more oval flat bread shape. Brush one side with olive oil and place on the grill—once on the grill you can easily brush the other side.

The dough will cook quickly, about 2 minutes. Flip the pizza and continue cooking an additional 2 minutes or until done. A little char is good, just don’t burn it.

Remove from the grill and add toppings. Place the dressed pizza back on the grill over indirect heat and close the lid to the grill to warm the toppings. Depending on the toppings this can take between 2-4 minutes or until the cheese is melted. Remove pizza from the grill with tongs and serve hot.

Adam’s hints:
—pizza is all about the toppings. Shop for in-season veggies and local cheeses.
—pre-made pizza dough is often at your local market in the deli department and a 1 lb bag can make two pizzas.
—roll out several pizzas at a time, stack with parchment paper between, then cover with a damp dish towel.
—prep out all of the toppings for guests to personalize their own pizza. If using a sauce, make sure it’s kept warm. This allows the pizza to cook quickly on the grill.
—think outside the box when it comes to toppings and blending flavors. For example, caramelized onion, sage, blue cheese and walnuts. Or, fontina, roast sliced potato, sausage and rapini.

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