How to make it

  • On a lightly floured surface, roll each dough portion out into a rectangle. Keep it rustic, don't worry about it being perfect. :)
  • Set aside on a lightly sprayed surface.
  • Toss asparagus tips with 1T olive oil the juice from the lime and a lil salt and pepper. Set aside
  • In a small bowl, whisk together the olive oil, garlic, oregano and a lil salt and pepper and set aside.
  • Over medium high heat coals, grill asparagus in a grill basket or cast iron pan(this is what I use when I'm doing them so small they'll fall through the grates :) for about 7 minutes, until tender. Set aside but keep warm.
  • Place dough on grill(some people use a baking sheet, etc, to help transfer, but a pizza peel works best :) close lid and cook for about 2 minutes.
  • Carefully flip dough over onto your peel or sheet so that you can build your pizzas off the fire.
  • Brush uncooked side of dough with the olive oil mixture.
  • Add sliced tomatoes, onions and mushrooms.
  • Add asparagus tips and prosciutto.
  • Crumble goat cheese over the top and finally, the shredded Havarti.
  • Put back on the grill, close lid and cook about another 2 minutes or so. Crust should be crisp and browned and cheeses should be melted and bubbly.
  • Cut into pieces and serve immediately.

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