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Ingredients:
1 1-lb bunch asparagus, thick ends removed
1 bunch scallions, trimmed
3/4 cup oil-packed sun-dried tomatoes, thinly sliced, plus 3-4 Tbsp oil from jar
3 tsp Urban Accents Roma, divided
1 lb store-bought pizza dough, thawed if frozen
1 cup ricotta
Directions: Preheat grill to medium heat. In a large bowl, combine 2 Tbsp reserved oil and 1 tsp Roma. Add asparagus and scallions, season with salt and pepper and toss lightly to coat evenly. Grill, turning occasionally until vegetables are tender, about 6-9 minutes. When cool enough to handle, cut asparagus and scallions into thirds. In small bowl, combine ricotta with 1 tsp Roma, 1 Tbsp reserved oil and salt and pepper to taste.
Coat a large baking sheet with non-stick spray. On a lightly floured work surface, divide dough into quarters. Roll or stretch to form four 7-inch ovals. Transfer to prepared sheet, and brush with sun-dried tomato oil.
Transfer dough pieces to grill. Cook until undersides are firm and beginning to char, about 2-3 min. Using tongs or a large spatula, transfer crusts, grilled side up, back to baking sheet. Dividing evenly, top crusts with ricotta mixture, then asparagus, scallions, and sun-dried tomatoes. Slide back onto grill and cook, rotating occasionally, until crusts are cooked through and cheese is melted, 3-5 min. Transfer pizzas to a cutting board, cut into wedges and serve.
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