Ingredients Jump to Instructions ↓

  1. 8 ounces asparagus , sliced into 1/4-inch-thick coins

  2. 14 ounces Basic Grilled Pizza Dough Olive oil, for brushing Kosher salt , for sprinkling

  3. 1/4 cup Basic Basil Pesto

  4. 1/4 cup Parmesan cheese, grated on the smallest holes of a box grater (about 3/4 ounce)

  5. 6 ounces bacon , cooked and crumbled

  6. 3 ounces goat cheese, crumbled

Instructions Jump to Ingredients ↑

  1. Heat half of a gas or charcoal grill to high (about 400°F) and the other half to low (about 300°F). Fill a large saucepan with heavily salted water and bring to a boil over high heat. Add asparagus and cook until just tender, about 1 minute. Strain and rinse with cold water, drain well, and set aside. Divide dough in 1/2 and roll into 2 rounds about 1/4 inch thick and 10 inches in diameter. Brush the top of 1 round with olive oil and sprinkle with salt. Lay dough oiled side down on the hotter half of the grill and brush the top with oil and sprinkle with salt. Grill dough without moving until grill marks form on the bottom, about 2 minutes. Flip dough with a spatula or tongs to the cooler half of the grill, spread with 1/2 of the pesto, and sprinkle with 1 tablespoon of the Parmesan, 1/2 of the bacon, 1/2 of the reserved asparagus, and 1/2 of the goat cheese. Cover and grill, rotating if necessary to avoid any hot spots, until dough is lightly charred and cheese is melted, about 8 to 10 minutes. Transfer pizza to a cutting board, sprinkle 1 tablespoon more of the Parmesan over top, slice, and serve. Repeat with second round of dough and remaining toppings.


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