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Asparagus and Prosciutto Pizza
with plum salad

Active: 35 minTotal: 35 min
20140728 grilled asparagus proscuitto pizza nm 1.jpg?ixlib=rails 2.1

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.

Ingredients

Servings:
4
Metric
Plum Salad:
  • Plums (or peaches) - 3, sliced
  • Jam - 1 tsp
  • Balsamic vinegar - 1 1/2 Tbsp
  • Cooking oil - 3 Tbsp
  • Sliced almonds - 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
  • Crushed tomatoes - 1 cup
  • Asparagus - 1 lb, ends trimmed
  • Meyer lemon - 1/2, sliced into thin triangles
  • Fresh mozzarella - 6 oz ((Or sub shredded mozzarella))
  • Olive oil - for brushing
  • Prosciutto - 4 slices

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  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)

Make

  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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Reviews

This meal has 32 reviews

I really liked this dish but my boyfriend thought the salad (we used plums, and blackberry jam) was Way Too Sweet.

By: Kathryn
Posted: Nov 19, 2017
Diet: Original

This was sweeter than I expected it to be. The sauce was simple but full of flavor. I used a few drops of lemon essential oil in the sauce in stead of Meyer lemons, and doubled the garlic in the sauce because you can never have enough garlic. I like the idea of nectarines in another review, that would be tasty with the salad. I used peaches. I'm definitely adding this to the list of favorites!

By: Jon & Leslie
Posted: Aug 04, 2015
Diet: Original

Grated a block of mozzarella instead of using fresh slices. Omitted the lemon since we couldn't find Meyer lemons. This was good but not fantastic -- I used a frozen crust that was a bit stale -- perhaps this tainted my view. Salad with peaches was quite tasty.

By: Sundi
Posted: Jun 05, 2015
Diet: Original

The salad was really good (I used nectarines because plums aren't in season yet) and was a nice addition, as neither of us needed a second piece of pizza tonight. The pizza was interesting. I used a whole wheat dough that we often use when making homemade pizza. The asparagus and prosciutto were really nice together. I had shredded mozzarella on hand already, so I used that over fresh, which I wouldn't recommend. It wasn't bad by any means, but I know fresh would have been much better. And then there was the lemon. I think the lemon flavor was a nice touch, but the reality of the lemons and the rind were a bit much. If I were to do this again, I would definitely break out the mandolin for thinner slices and I would consider cutting off the rind and pith. I also considered roasting the lemon separately to caramelize it more. The recipe called for a much shorter cooking time than I usually use for pizza, so the crust was softer and a bit soggy in the center and the lemons didn't really caramelize much. I think we'd try this again with some modifications.

By: Laura
Posted: May 21, 2015
Diet: Original

Grilled. Put peaches & balsamic/blueberry preserves on the pizza. Amazinnng.

By: Sara
Posted: May 12, 2015
Diet: Original

I could eat this everyday! The flavors were amazing

By: becky
Posted: Apr 03, 2015
Diet: Original