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 (1 pizza)
a goodLife {eats} creation

  • 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
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.
Pizza Dough (makes 2 pizzas)
From Cook’s Illustrated
  • 1/2 c warm water, about 110 degrees
  • 1 envelope (2 1/4 tsp) instant yeast
  • 1 1/4 c water, at room temp
  • 2 Tbs olive oil
  • 4 c bread flower, plus more for dusting the work surface
  • 1 1/2 tsp salt
Measure warm water into a medium sized bowl or measuring cup (with at least a 2 c capacity). Sprinkle the yeast over water and let stand 5 minutes. Add the room temperature water and oil and stir to combine.
Place the flour and salt in the bowl of a standing mixer fitted with the paddle. Briefly combine the dry ingredients at low speed. Slowly add the liquids and continue to mix on low until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes.
Form dough into a ball and put in a deep oiled bowl, cover with plastic wrap. Let rise for 1 1/2 – 2 hours, or until dough is doubled in bulk. Press the dough to deflate. Divide dough into two equal portions and shape into pizza rounds.
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