Grilled Asparagus Pizza

This months' edition of Everyday Food was PACKED with delicious recipes that I want to try.

And, these grilled pizzas were one of them. SO easy and sooo delicious. I even made a "regular" pizza for the kiddos (olive oil instead of the other, sauce, cheese) and if it hadn't burned to the crispness of, oh, a hockey puck, it would've been really good.

Serves 4

• 1 bunch asparagus (about 1 pound), thick ends removed
• 1 bunch scallions, trimmed
• 1/2 cup sun-dried tomatoes (oil-packed), thinly sliced, plus 3 tablespoons oil from jar
• 1 pound store-bought pizza dough, thawed if frozen
• 1 cup ricotta

Directions

1. Heat grill to medium. In a large bowl, combine asparagus, scallions, and 1 tablespoon sun-dried tomato oil; season with salt and pepper. Grill, turning occasionally, until vegetables are tender, 6 to 9 minutes. When cool enough to handle, cut asparagus and scallions into thirds.
2. Brush a large baking sheet with 1 tablespoon sun-dried tomato oil. On a lightly floured work surface, divide dough in half. Roll or stretch to form two 9-inch ovals. Transfer to prepared sheet, and brush with remaining tablespoon sun-dried tomato oil.
3. Transfer dough pieces to grill. Cook until undersides are firm and beginning to char, 2 to 3 minutes. Using tongs or a large spatula, transfer crusts, grilled side up, back to baking sheet.
4. Dividing evenly, top crusts with ricotta, then asparagus, scallions, and sun-dried tomatoes; season with salt and pepper. Slide back onto grill and cook, rotating occasionally, until crusts are cooked through and cheese is melted, 3 to 5 minutes. Transfer pizzas to a cutting board, cut in half, and serve.

My tips: be really careful when grilling the bread, it'll go fast if the surface is too hot. Remember, you want the dough completely thawed and you'll be grilling the bread on its own before you put all of the ingredients on.

Yummy, healthy and EASY!