Asparagus and Scallion White Pizza with Grilled Romaine

Tuesday, 26 May 2009


This is a light, fresh meal for a summer night, and I love that it can all be made on the grill!  Using a pre-made pizza crust means it’s done in no time.  I got the pizza idea from this Food and Wine recipe: Grilled Pizza with Asparagus, Scallions and Fontina.  I made a couple of small changes including substituting parrano and feta cheese for the fontina, and using a Boboli prepared whole wheat thin pizza crust. I based the grilled romaine on this Food Network Recipe, but made my own dressing: Grilled Romaine Salad.


I made the meal with two quick rounds of ingredients on the grill.  In round one, I roasted asparagus and scallions and lightly toasted the pizza crust (brushed with a little olive oil). In addition to the salt, pepper and olive oil called for in the recipe, I added one minced garlic clove to the mixture coating the vegetables.  The scallions were first to be ready, after about 3 minutes.  The asparagus took about 2 more minutes because it was fairly thick.


We like the crust a little crispy, so I put it on the grill for 2-3 minutes before adding the toppings.  I had to really keep an eye on it to keep it from scorching.

I took the vegetables inside and chopped them up, the asparagus into 1/2 inch pieces and the scallions in smaller pieces up to the light green part.  I then brushed the top of the crust with a little more olive oil and topped it with the parrano and feta cheeses and the vegetables.


For round two on the grill, I added the romaine, brushed with olive oil, and the topped pizza.  I turned down the flame on the two burners under the pizza so it wouldn’t burn and let the heat inside the grill melt the cheese.  The romaine was ready within about 4 minutes and the pizza in about 6.


For the salad, I threw together a quick citrus vinaigrette and served the salad with a lime wedge.

Honey Lime Vinaigrette

4 tablespoons extra virgin olive oil

1 tablespoon white wine vinegar

juice of 1/2 small lime

2 teaspoons dijon mustard

2 teaspoons honey

1 minced clove of garlic

salt and pepper to taste


This was a fast, healthy and satisfying dinner, and really easy to clean up.  We really liked the Boboli crust, especially with the extra crispness from the grill.  Chardonnay makes a good match for the nutty parrano cheese.

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