Savory mini pizzas topped with fresh asparagus and marinated artichoke hearts, grilled on the barbecue.
Warmer weather has arrived, so pour yourself a glass of crisp, white wine, and get ready to chill out on the patio with this delicious small bites pizza recipe from Mirassou Winery.
Prep time: 20 minutes. Cook time: 15 minutes.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup 2-inch pieces fresh asparagus, halved lengthwise
- 1/2 cup pitted mixed olives, cut into wedges
- 1/4 cup roasted red peppers, cut into thin strips
- 2 tablespoons chopped roasted garlic
- 1 (6 oz.) jar marinated artichoke hearts, drained and chopped
- Sea salt and freshly ground pepper to taste
- 1 (14 to 16 oz.) ball of pizza dough
- 8 oz. fresh mozzarella cheese
- 1/4 cup grated dry jack cheese (plus additional for topping)
- Toasted walnuts (optional topping)
Preparation
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add asparagus and cook for 1 minute. Stir in olives, peppers, garlic and artichoke hearts; cook for a few minutes more to heat through. Season with salt and pepper; set aside and keep warm. Divide pizza dough into two equal pieces. Roll each out into an 8 x 10-inch oval on a lightly floured board and brush both sides with remaining olive oil. Grill over medium-high heat for about 1 minute on each side or until puffed and lightly charred. Reduce heat to low and top with cheeses; cook for 5 minutes more or until cheese is melted, rotating pizzas once or twice to help cook evenly. Top with vegetable mixture and additional dry jack and walnuts, if desired.
Makes 4 servings
RECIPE PHOTO & SOURCE: Mirassou Winery
