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Asparagus and Prosciutto Pizza
with plum salad

Active: 35 min Total: 35 min
Grilled pizza is one of our favorite summer dishes. Topped with roasted asparagus, some slices of prosciutto, and some meyer lemon, you have a delightful summer treat. Our paleo members will be enjoying this meal as an entree salad with some melone e prosciutto Italian style.
Smarts: Make sure to let your pizza dough rest before stretching it. It'll be way more pliable.


Plum Salad:
  • Plums (or peaches) - 3 , sliced
  • Jam - 1 tsp
  • Vinegar, balsamic - 1 1/2 Tbsp
  • Oil, cooking - 3 Tbsp
  • Almonds, sliced - 2 Tbsp
  • Mixed greens - 4 oz
Asparagus and Prosciutto Pizza:
  • Pizza dough - 1 lb , store-bought (I'm a big fan of Trader Joe's)
  • Garlic - 2 cloves , minced
  • Shallots - 1/2 bulb , diced
  • Tomatoes, crushed - 1 cup
  • Asparagus - 1 lb , ends trimmed
  • Meyer lemon - 1/2 , sliced into thin triangles
  • Cheese, fresh mozzarella - 6 oz (or sub shredded mozzarella)
  • Oil, olive - for brushing
  • Prosciutto - 4 slices


  1. Pizza dough - Cover in flour and let rest for at least 30 minutes outside of fridge before rolling out. This is tip #1 to good pizza - resting dough gives gluten time to chill out, which makes the dough much more pliable.
  2. Make pizza sauce - Mince garlic and dice shallots. Add to crushed tomatoes along with salt and pepper. Microwave for 1 minute (cover with a paper towel to prevent splattering).
  3. Asparagus / Lemon - Prep as directed. Lemon should be sliced very thinly and into triangles. (Can be done up to 3 days ahead)
  4. Mozzarella - Slice into ¼” (0.6 cm) thick pieces.
  5. Plums or peaches - Slice.
  6. Vinaigrette - Whisk together jam, balsamic vinegar, and oil. (Can be done up to 5 days ahead)

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  1. Brush a sheet pan with some olive oil. Using hands, stretch out pizza dough to cover sheet pan - it should be pretty easy to do if you let the dough rest. Brush with a bit of olive oil.
  2. If making pizza on the grill: Preheat grill to 500F (260C) degrees. Place asparagus and dough on grill (oiled side down). Close and cook for 3 minutes. (This is also a good pizza on the grill video tutorial.)
  3. {grill} Remove pizza dough from grill, but leave the asparagus on for another minute or two, until tender but crunchy. It may need longer for thicker spears.
  4. {grill} While asparagus continues grilling, assemble pizza ingredients on the grilled side of the pizza crust by brushing on pizza sauce and topping with cheese and lemon slices.
  5. {grill} Lower burners to medium and place pizza back on the grill. Before closing grill cover, remove asparagus. Cook pizza for ~8 minutes until cheese is melted and bubbly.
  6. If making pizza in the oven: Preheat oven to 425 degrees. Position top rack so it's at the very top. Bake dough on top rack for 3 minutes without toppings. This solo time in the oven gives the dough time to crisp up; if you put toppings on now, your crust may get soggy.
  7. {oven} Spread asparagus out onto another sheet pan. Brush pizza sauce onto dough and then top with cheese and lemon slices. Bake pizza on the top rack and asparagus on the bottom rack for 10 to 12 minutes.
  8. Slice asparagus into small pieces. Tear up prosciutto. Top finished pizza with asparagus (as much as can fit - the rest can be tossed into the salad) and prosciutto.
  9. Toss vinaigrette with plums (or peaches), almonds, mixed greens, and rest of asparagus. Enjoy with pizza.



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