Grilled Pizza with Asparagus, Brie and Caramelized Onions

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Nothing says spring like fresh asparagus, and warmer days inspire me to fire up the grill. With sweet caramelized onions, earthy asparagus and creamy brie, this is a unique take on a vegetarian pizza that celebrates the season. Make this meal a quick one to prepare on a busy night by caramelizing the onions and roasting the asparagus the night before. You’ll have a homemade pizza on the table in around 15 minutes.

Caramelized Onion Ingredients:
1 large onion, peeled and thinly sliced
2 teaspoons olive oil
½ teaspoon butter
½ teaspoon sugar

Pizza Ingredients:
1 bunch asparagus, trimmed and sliced into 3 inch pieces
¼ teaspoon salt
¼ teaspoon pepper
1 homemade or store-bought pizza dough ball, about the size of a grapefruit
½ cup shredded mozzarella cheese
4 ounces brie, sliced

Directions:

  1. In a large skillet, heat olive oil and butter over medium-low heat. Once butter has melted, add onion slices and sprinkle with sugar. Stirring occasionally, let the onions cook about 20 to 25 minutes, until caramelized and golden brown.
  2. Meanwhile, preheat oven to 375 degrees Fahrenheit. Place asparagus on a baking sheet and drizzle with ½ tablespoon olive oil. Sprinkle salt and pepper over asparagus and toss with a spatula to evenly coat. Bake for 10 to 15 minutes, depending on thickness, until slightly tender.
  3. Roll or stretch (I do a combination) the pizza dough to a thin layer, about ⅛ inch thick and 12 to 14 inches in diameter. Prepare the grill for medium-high, indirect heat. For a gas grill, leave one or two burners off and for a charcoal grill, place coals on one side and use the coal free side.
  4. Place crust on the grill (a pizza peel comes handy here) and cook for about five minutes, until top of crust starts to bubble and light brown grill marks appear on the bottom of the crust. Remove crust from grill. Top cooked side of crust with remaining ½ tablespoon olive oil, spreading evenly. Add mozzarella cheese and top with roasted asparagus, caramelized onions and brie.
  5. Return pizza to the grill and cook for about five minutes, until mozzarella cheese has melted and bottom of crust has light brown grill marks. Remove from grill, slice into 8 wedges and serve.

Servings: 4 ~ Serving size: 2 slices

2 Comments Add yours

  1. Karen says:

    Yum!!!! And double yum

    Like

  2. chefkreso says:

    Never had asparagus on a pizza, must be so delicious!

    Like

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