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Bacon, Asparagus and Goat Cheese Grilled Pizza

Adapted from

8 oz. asparagus, sliced into 1/4-inch-thick coins
14 oz. Basic Grilled Pizza Dough
Olive oil
Kosher salt
1/4 c. Basic Basil Pesto
1/4 c. Parmesan cheese, grated small
6 oz. bacon, cooked and crumbled
3 oz. goat cheese, crumbled

Heat half of a grill to high (about 400°F) and the other half to low (about 300°F).

Boil heavily salted water in a large sauce pan. Add asparagus and cook until just tender (about 1 min). Remove asparagus and rinse with cold water. Set aside.

Divide dough into two pieces and use a rolling pin to flatten it into rounds about 1/4 inch thick and 10 inches in wide. Brush the top of 1 round with olive oil and sprinkle with salt.

Lay dough oiled side down on the hotter half of the grill and brush the top with oil and sprinkle with salt. Grill dough until grill marks form on the bottom (about 2 mins.)

Flip dough with a spatula or tongs to the cooler half of the grill. Spread 1/2 of basil pesto on top and sprinkle with 1 tablespoon of the Parmesan, 1/2 of the bacon, 1/2 of the asparagus, and 1/2 of the goat cheese. Cover and grill, moving pizza as needed to avoid burning and hot spots. Remove pizza from grill when crust is chard and cheese is bubbly.

Transfer pizza to a cutting board, sprinkle a little more Parmesan on top, slice, and serve. Repeat with second round of dough and remaining toppings.