This pizza is perfect for a light appetiser in the spring and summer when cut into bite-sized pieces.
- 6 thin asparagus spears
- 3 scallions
- 2 teaspoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- One 12-ounce ball pizza dough
- 3 ounces fontina cheese, shredded
- 1 tablespoon finely grated pecorino cheese
- 1 teaspoon oregano leaves, torn.
Step-1: Light a grill. Add one teaspoon of olive oil, salt, and pepper to the asparagus and scallions on a platter. For approximately 2 minutes, rotating once, grill the asparagus and scallions over moderately high heat until tender and faintly browned. Take the scallions and asparagus and place them on a cutting board. Cut them in half lengthwise to get 1-inch pieces.
Step-2: Flour a work surface and lay out the pizza dough to an oval shape about 1/8 inch thick. Apply the last teaspoon of olive oil to the dough and rub it all over. Over moderate heat, grill the pizza dough for approximately 2 minutes on each side or until crisp and faintly browned. The crust should be moved to a flat surface.
Step-3: Arrange the asparagus and scallions on top of the crust, followed by the fontina and pecorino cheeses. Then, cover the grill and cook for another minute or until the cheese has melted. You may season it with oregano and pepper. Prepare by slicing it into bite-sized pieces.