Asparagus and Mushroom Grilled Pizza

Posted Fri, 09/11/2009 - 14:18 by ray
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This is an amazing pizza you can make on your grill. You can make the dough as indicated, or buy a vegan dough at many grocery stores in the refrigerator section. Either way, you will want to pick up a special utensil for grilling pizza, which I found without much trouble. It's worth it.

Preparation Time: 
45 minutes plus dough rising
Servings: 
Serves 4
Ingredients: 

For the dough:

3 cups unbleached bread flour
3 tbsp whole wheat flour
1/2 cup fine yellow cornmeal (polenta)
2 tsp kosher salt
Pinch of unrefined granulated sugar
1 package quick-rising active dry yeast
1 tbsp olive oil
1 1/2 cups warm water

For the topping:

4 oz thin asparagus spears, trimmed and halved lengthwise
Olive oil
4 cups sliced assorted mushrooms (pick fun ones)
2 large shallots or 1 red onion, sliced
1 cup shredded Savoy cabbage
2 cups soy cheese or similar (something good for melting)
2 tbsp chopped fresh tarragon or basil leaves
2 tbsp snipped fresh chives
2 tbsp chopped fresh flat-leaf (Italian) parsley leaves
Kosher salt
Freshly ground black pepper

Preparation: 

First make the dough, if necessary. Mix the flours with the cornmeal, salt, and sugar. Stir in the yeast. Add the oil and then the water and mix to form a soft but not sticky dough. Knead gently on a lightly floured surface for 5 minutes. Place in an oiled plastic bag and let rise in a warm place until doubled in bulk, about 1 hour.

Meanwhile, prepare the topping. Heat a ridged cast-iron grill pan. Brush the asparagus with olive oil and pan-grill, turning once, until bright green, slashed with brown, and just tender, about 4 minutes. Cut in short lengths and set aside.

Heat 2 tbsp oil in the pan and sauté the mushrooms until softened, 1-2 minutes. Remove from the pan. Add another 1 tbsp oil to the pan and sauté the shallots and cabbage, stirring, until they are softening slightly, about 2 minutes.

Shape your dough into four pieces, about 8 inches in diameter, and let rise, if necessary, then place on the hot (not too hot) side of the open kettle grill. Cook for about 2 minutes. Brush with olive oil and season before turning over to the other side. Add the toppings. Lower the heat (close the vents or move the pizzas to a cooler part of the grill), close the lid, and cook until the topping is hot throughout and the cheeses have melted, about 5 minutes.

You may have to play with this recipe a bit. I have to grill one pizza at a time, so I just serve them as they are made, but that might be because I have a small grill. Trust your eyes as to when the pizza should be done, but be sure to let the crust get a bit black. That's when it tastes the best.

Source: 

Inspired by Food 2.0 by Charlie Ayers

Comments

Who knew pizza could be this

by kandace - 09/13/2009 - 20:29

Who knew pizza could be this delicious. Seriously, I'm not usually a fan of pizza, but this is absolutely amazing. Served this last night along with an heirloom tomato salad to friends and everyone (vegan and non-vegan alike) LOVED it.