Ingredients
- 6 thin asparagus spears
- 3 scallions
- 2 teaspoon extra-virgin olive oil
- 3 ounce fontina cheese, shredded
- 1 tablespoon finely grated pecorino cheese
- 1 teaspoon oregano leaves, torn
Preparation
Baking Directions:
1.Light a grill.
On a plate, toss the asparagus and scallions with 1 teaspoon of the olive oil and season with salt and pepper.
Grill the asparagus and scallions over moderately high heat, turning once, until lightly charred and tender, about 2 minutes.
Transfer the asparagus and scallions to a work surface and cut crosswise into 1-inch lengths.
2.On a lightly floured work surface, roll out the pizza dough to an 1/8-inch-thick oval.
Rub both sides of the dough with the remaining 1 teaspoon olive oil.
Grill the pizza dough over moderate heat, turning once, until crisp and lightly charred, about 2 minutes per side.
Transfer the crust to a work surface.
3.Top the crust with the asparagus, scallions, fontina and pecorino.
Return the pizza to the grill, cover and cook until the cheese is melted, about 1 minute.
Sprinkle with the oregano and season with pepper.
Cut into slices and serve.
