Grilled Meyer Lemon and Asparagus Pizzettes With Ricotta and Prosciutto
1 cup wine – for the cook
2 garlic cloves, smashed
2-3 Tablespoons olive oil
Pinch of crushed red pepper flakes
4 individual pizza crust(s)
1 pound of thin asparagus spears
2 Meyer lemons*, thinly sliced
1 cup good quality prepared pesto
1 cup ricotta cheese
2 pieces of prosciutto, fried crispy and coarsely chopped
Fresh grated Parmesan Cheese
Preheat grill to medium-high heat. Place olive oil, smashed garlic and red pepper flakes in a small bowl and let sit for ten minutes or so, for flavors to infuse.
Snap the woody ends off of asparagus and place in a bowl with the lemon slices and drizzle with one about one Tablespoon of the garlic oil and toss to coat.
Brush pizza crust or flatbreads (on both sides) with the remaining garlic oil and grill crusts, top sides down until hot and grill marks appear. Remove from grill and place un-grilled side down on a work surface.
Add the asparagus and lemon slices to the grill and grill until asparagus is tender and lemon slices are softened and both have nice grill marks.
While asparagus and lemon are grilling, spread pesto on each flatbread. Place several dollops of ricotta on pesto; top with asparagus spears (cut to desired lengths, if you want) and lemon slices.
Return to the grill, (close the lid) and grill bottom sides and let ricotta melt, for about 2-3 minutes.
Top with crispy prosciutto pieces and a bit of grated parm and serve immediately. (I also think grilled artichokes would be great on this pizza!)
(* Meyer lemons are seasonal, so if you can’t find them, or it’s out of season, use Small, soft skinned lemons)
Pairs Well With
From the Sauce du Jour Kitchen
For the Taste of Spring Cooking Class - 114
"Pizzette" is just a name for a small pizza, like a baby pizza, which is what we made as appetizers for our Taste of Spring Class. Fresh asparagus and Meyer lemons grill up beautifully together and we made a fresh basil pesto for a base. This was a fresh and light tasting and delicious "pizzette".