Andy is a green living, nomadic friend that stopped by our home during the course of his travels. With fresh, local asparagus in season, Joe suggested I make a special pizza in his honor. This was the creation. The pizza was good but the company even better.
To read about Andy's one-man journey around the country, be sure to check out his blog: Me and My Tent.
INGREDIENTS:
8-10 stalks of asparagus
1-2 tablespoons extra virgin olive oil
2 large shallots, chopped fine
2 cup watercress, chopped
2 tablespoons balsamic vinegar
¼ cup roasted red peppers, chopped
3 ounces Port de Salut, semi-soft cheese broken into pieces
pizza dough, enough for one medium to large pie
freshly grated parmesan, to serve
1 – Make dough according to Country Tart Grilled Pizza method (or use store bought, prepared dough). Preheat grill.
2 – Brush asparagus in olive oil and place on preheated grill, cooking to desired doneness and set aside.
3 РSaut̩ shallots in 1 tablespoon olive oil until translucent and beginning to caramelize. Add in watercress and saut̩ for about thirty seconds longer. Toss in balsamic vinegar and cook until it has thickened. Remove from heat and set aside.
4 – Cut asparagus into bite sized pieces.
5 – Gather all ingredients together and head outside toward the grill.
Place dough on grill. After a minute or two (when side “A” has cooked, flip over and begin to assemble quickly, as follows:
- Place roasted red peppers all around pie.
- Top evenly with watercress and shallot mixture.
- Top with asparagus and, finely, the port de salut cheese
6 – Close lid on grill, allowing dough to finish cooking and cheese to melt. Due to temperatures, time will vary but it will only take a minute or two.
7 – Remove from grill, top with freshly grated parmesan and serve.
Nutrtional info per 1/12 slice of pie:
Nutritional info created using ingredient compilation program and is deemed close but not exact.
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