Wednesday, September 24, 2014

Grilled Asparagus Flat Breads


This recipe was the first one that launched my obsession with grilled flat breads. I LOVE Coastal Living magazine. Mostly because I'm uber jealous of anyone who lives on the water, but also because I can totally identify with the lifestyle and the food featured in the magazine. I now flip right to the recipe pages when it arrives just because there is always something tasty, fresh and light to try.

When asparagus was in season in the spring, I made this at least once a week. My husband and I literally craved it. Now that asparagus is back in stores as the weather cools, we're hitting this recipe hard again to enjoy those last little stalks before it all turns to root veggies for late fall and winter.

Grilled Asparagus Flat Breads
Adapted from Coastal Living magazine

Ingredients: 
1 lb. asparagus
1/4 c. olive oil
1 package Trader Joe's pizza dough
1 c. part skim ricotta cheese
1/4 - 1/2 c. pesto sauce
Salt to taste

Directions:
Drizzle asparagus with 1-2 tbsp. of olive oil and a few pinches of salt. Grill over medium heat for 3-4 minutes until tender and lightly charred.

Roll out your pizza dough into four small rounds or rectangles. Brush each round on both sides with remaining olive oil. Grill over medium heat for a few minutes per side until puffed up and browned.

Spread pesto sauce on dough. Top with asparagus and dollups of ricotta cheese and grill for another 3-5 minutes until heated through and cheese softens.

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