May 2, 2009
Grilled Asparagus and Red Onion Pizza
We’ve started a new tradition in the goodLife {eats} house. Friday night is pizza night. Obviously not a new concept, but it is a fun weekly event for us. As kids, my siblings and I made pizza with our dad a lot. It wasn’t necessarily a calendar event that occurred Friday nights, but it was a special dad thing we did and I always looked forward to it. Dad loves artichoke hearts so we always had lots of those on our pizza. And never olives on his side.
Food traditions are a fun part of family life and I’m enjoying starting some of my own and continuing the ones I loved from my childhood. For our pizza night, we like to mix things up. Sometimes we order from our favorite place. Other Fridays we make our own. It feels like a special treat at the end of the week and now that I’ve found a pizza dough recipe that I like, it’s really pretty easy.
Last week I wanted to make our own to avoid eating out, but didn’t really have much left to cook from by the end of the week and was pressed for time. I threw together an asparagus pizza with what ingredients I had on hand and it turned out really good! Pizza night is something I look forward to now. A night off cooking (even I enjoy that once in a while) or a fun project to work on together. Logan is a great at grating cheese. Some recipes are more complicated than others, but this one was really easy and was great for a busy Friday night.
Grilled Asparagus and Red Onion Pizza
Yield:
1 pizza
Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
I love making pizza at home and I LOVE using my own creative toppings!
Ingredients
- small bunch of asparagus
- half a red onion, sliced
- 1 tsp balsamic vinegar
- 1 tsp olive oil
- salt and pepper to taste
- 1/4 c fresh grated parmesan
- 1 1/2 c fresh grated mozzarella cheese
- olive oil
- pizza crust
Instructions
- Preheat grill. Prepare asparagus for cooking by snapping off the woody end pieces. Cut each asparagus stalk into quarters. Toss asparagus and red onion with balsamic vinegar, olive oil, salt, and pepper. Grill until tender-crisp and browned, set aside. (I placed a cookie cooling rack on top of the grill so they wouldn’t fall through the holes) Brush 1 dough round with olive oil. Evenly distribute vegetables over top. Sprinkle with parmesan and mozzarella.
- Preheat oven broiler. Brush grill grates with olive oil. Place crust, on preheated grill (don’t close the lid). You won’t want to step away because it cooks fast. It will take about 5 minutes, depending on your grill heat. After crust bottom is crispy and nice and brown, take pizza off and place it under the broiler in a stove until the cheese is golden and bubbly. This will give it a nice browned appearance on top. Alternatively, you can bake the pizza at 475 degrees F in your oven.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 553Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 38mgSodium: 1036mgCarbohydrates: 65gFiber: 3gSugar: 3gProtein: 20g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Annie says
(here via tastespotting)It looks so light & delicious!My family really doesn't like any kind of sauce on pizza, so I think I'll have to make this for them 🙂
Kate @ Stolen Moments says
Ordinarily I am not a fan of red onions, but this combination sounds so good. I might have to throw caution to the wind and give this a shot. Your pictures are so amazing, as always!
Justin says
i already love asparagus, but asparagus on pizza is even better!
RecipeOfTheWeek says
Now this is what I’m talkin’ about! The crust looks soooo good!
Katie @ goodLife {eats} says
Heather – sure, that is fine! 🙂
Heather says
MMMM, very creative with the asparagus. It looks mouth watering! I think I’ll link to it this week in my menu plan if you don’t mind. 😉
Mike Kingsley says
This looks amazing. Will have to try it.