We make a lot of homemade pizzas. Friday nights are usually “pizza and movie night” in our house, so we’ve had a lot of opportunities to play around with different varieties. While my kids still prefer the classic cheese, I like to have a little more fun with my pizzas.
If you’ve never grilled pizza before, it should be on your bucket list for the summer. It’s fast, easy and it doesn’t heat up your whole house using the oven. We’ve been grilling our pizzas for years and it’s really simple. The key is to have your grill really hot, and rub the grates down with oil right before you place your dough on them. Once you’ve set your dough on the grates, don’t touch it. Give it a minute to firm up, and then you can rotate it to get the perfect grill marks. I like to let my dough cook for a few minutes, flip it over, and then place my toppings on.
Since spring vegetables are all I can think about these days, I added shaved asparagus and spring onions. And I just couldn’t resist adding an egg. The combination of the creamy yolk, the salty ricotta and the sweet onions…..I mean, what more could you want? Even I was kind of shocked with how good it was. There were definitely no left overs with this one.
I also went ahead and made my own pizza dough for this recipe. I used Hayden Flour Mills flour. you can follow their homemade pizza dough recipe here. They suggest proofing the dough for a day (I let it sit for 30 minutes because let’s be honest, I have four kids and clearly don’t plan that far ahead. But if you have a day, go for it!). I like trying different doughs, so it was fun to play around, but trust me when I say that the pre-made dough from our local grocery store is just as good. So bottom line – do what works for you.
- pizza dough, rolled out to a 10" circle (store bought or homemade)
- 1 cup of shaved asparagus (use either a vegetable peeler, or a sharp knife)
- 1 cup of whole milk ricotta
- 2 spring onions, sliced thin
- 1 egg
- Olive oil
- Heat your grill to medium high.
- Roll pizza dough out into a 10" circle. Set aside
- In a small bowl combine shaved asparagus and spring onions. Drizzle with olive oil, salt pepper. Toss. Set aside
- In a small bowl gently whip ricotta with salt and pepper. Set aside.
- Once grill has reached 400 degrees, wipe grates down with olive oil using a clean rag or paper towels.
- Place pizza dough directly on hot grates. Wait 2-3 minutes before rotating the dough. After another minute, flip the dough over. (so grill marks are now on top).
- Spread whipped ricotta on dough. Add asparagus and onions. Add egg to the center of the dough. Turn the grill down to medium low, cover and wait 5 minutes.
- Keep an eye on your dough. If it starts to get too dark before your egg is cooked through, move the pizza to one side of the grill and turn the heat off entirely on that side, while still leaving the other burners on (finish cooking using indirect heat).
- Remove the pizza from the grill onto a cutting board. Allow a few minutes to cool.
- Slice and enjoy!