Recipe excerpted from Grilled Pizzas & Piadinas

Ingredients (Serves 4)

Basil Pecan Pesto (makes about 3/4 cup):
2 cups	fresh basil (about 1 bunch)
1/4 cup	extra-virgin olive oil
1/3 cup	Parmesan cheese
1/4 cup	roasted pecans
1	clove garlic
1/4 cup	fresh parsley leaves
1 tbsp	chopped onions
Pinch	black pepper
1/4 tsp	kosher salt
1/4 tsp	granulated sugar
Pizza:
1	bunch asparagus (about 1 lb)
Pinch	salt
2 tbsp	extra-virgin olive oil
1	store-bought pizza dough
1 tbsp	grated Parmesan cheese
1 cup	shredded mozzarella
4 oz	Brie cheese, thinly sliced

Instructions

1. Place all pesto ingredients in a food processor and process until smooth.
2. Trim about 2 inches from asparagus ends, then cut stems into 2-inch pieces. Wash under cold water and sprinkle with salt.
3. Heat 1 tablespoon oil in a wide skillet on medium-high. Add asparagus pieces and sprinkle with salt. Sauté for 5 to 7 minutes, depending on thickness of asparagus, until it becomes slightly soft.
4. Preheat barbecue to high. Roll out dough (it should be at room temperature) as thin as possible and place on a sheet pan. Transfer to grill using tongs. Reduce heat to low and bake for 2 to 3 minutes per side (it won't stick if the grill is very hot). Brush one side with remaining olive oil and dust with Parmesan. Sprinkle with mozzarella, then drop spoonfuls of pesto onto pizza. Add asparagus pieces and lay slice of Brie beside them.
5. Return pizza to sheet pan and place it on the grill. Heat for 5 to 8 minutes, checking on it often to make sure it does not burn. Some charring is natural.

Grilled Pizzas & Piadinas. Copyright © 2008 Craig Priebe/Dianne Jacob and DK Publishing. All rights reserved.

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