I love wood-fired pizza, and I’ve always wanted to make it at home. But my visions of dough stuck to grill grates and toppings sliding into the fire have prevented me from giving it a try.
After all, who wants to risk a dinner fail?
Today I’m sharing a grilled flatbread pizza recipe that is anything but a fail. It was tasty, easy to make and a perfect light meal for spring!
I’m sharing it today as part of Swing into Spring with All Things Home, a weeklong series of link parties highlighting spring cooking, crafts and decorating ideas.
I’m cohosting the Spring Recipes link party with Marty of Marty’s Musings and Kelly of My Soulful Home. (You can link up your recipes starting at 6 a.m. EDT Tuesday, March 18.)
When I think of spring, I think of grilling out, fresh-from-the-garden vegetables and herbs and lighter fare that doesn’t hold me hostage in the kitchen.
These pizzas check off every box.
My recipe uses leeks, asparagus sage and spinach topped with feta or blue cheese.
I made one of each! And true to form, my favorite was the blue cheese while my husband’s was the feta. But we both enjoyed both pizzas, and our son enjoyed his traditional grilled cheese pizza, too.
The key to great grilled flatbread pizza is a thin crust (but not too thin) and not overloading it with toppings. (Simply Recipes has a great tutorial — with lots of photos — on how to grill pizza.)
With grilled pizza, you pretty much have carte blanche when it comes to toppings. Mushrooms. Basil. Pesto. Spring onions. Fresh mozzarella. Moroccan Chicken. Let your imagination — and your taste buds — go wild!
I can’t wait to make grilled pizza again. Next time, I plan to experiment with flavored olive oils and balsamic vinegar drizzled on top.
My grocery store had pizza dough on sale last week for 10 for $10. So, I stocked up and pulled a couple of whole wheat balls out of the freezer to use for this flatbread pizza recipe. It’s a great shortcut. But you could easily make your own pizza dough from scratch or in the bread machine. You’ll find one of my favorite pizza dough recipes here.
- Pizza dough (whole wheat or regular)
- 1 leek, thinly sliced, or 1 bunch green onions, sliced
- 1½ cups asparagus spears, chopped
- 1½ teaspoons fresh, chopped sage or ½ teaspoon dried sage
- 3 cups fresh baby spinach
- Feta cheese or blue cheese crumbles
- salt and pepper, to taste
- Balsamic vinegar (optional)
- Heat grill to high, making sure to scrape the grates to remove any charred food residue.
- Divide pizza dough into two balls and flatten into 6-inch rounds on a lightly floured surface. Let dough rest for five minutes, then flatten or shape as necessary.
- Heat 1 teaspoon olive oil in a skillet over medium-high heat. Add leek or onion and asparagus and saute for 5 minutes, until lightly browned.
- Add sage and salt and pepper, to taste.
- Remove from heat.
- Using a pair of tongs, dip a paper towel in olive oil and brush grill grates.
- Slide pizza dough onto grill grates over direct heat.
- Close grill cover and cook for 2 to 3 minutes, The dough will begin to bubble.
- When dough is crisp and browned on the bottom, remove from grill and place grilled side up on a pizza peel or baking sheet.
- Reduce grill heat to medium and close the grill.
- Brush the top of the pizza dough lightly with olive oil.
- Layer spinach, asparagus and leek mixture and top with crumbled cheese.
- Carefully slide the pizza back onto the grill.
- Close grill and cook for another 2 to 3 minutes, until crust is browned and cheese is melted.
- Slide pizza off the grill onto a pizza peel or cookie sheet, using a spatula.
- If desired, drizzle balsamic vinegar over pizza.
My link party cohosts are sharing some of their favorite springtime dishes too.
Oreo Dirt Cake from Marty’s Musings
Grilled Chicken Over Greens with Couscous from My Soulful Home
Don’t miss the other spring inspiration at the Swing into Spring link parties:
And now it’s time to link up your favorite spring recipes. (The link party opens at 6 a.m. EDT Tuesday, March 18.)
Please link back to one of your hosts and be sure to visit a few of the other links in the party — but not on an empty stomach!