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Asparagus & Sun-Dried Tomato Grilled Pizza

asparagus and prosciutto pizza recipe

Creative homemade pizza-as an appetizer, snack… or light dinner!


  • For:
  • 4 servings
  • 1 1-lb bunch asparagus, thick ends removed
  • 1 bunch scallions, trimmed
  • 3/4 cup oil-packed sun-dried tomatoes, drained & thinly sliced
  • 3-4 Tbsp oil from jar of sun-dried tomatoes
  • 3 tsp Urban Accents Roma, divided
  • 1 lb store-bought pizza dough
  • 1 cup ricotta cheese
  • 1/2 cup Urban Accents Chicago Classic Pizza Sauce
  • 1/4 lb proscuitto slices,
  • Preparation: 20 min
  • Cooking: 20 min
  • Ready in: 40 min


  1. Preheat grill to medium heat.
  2. In a large bowl, combine 2 Tbsp sun-dried tomato reserved oil and 1 tsp Roma.
  3. Add asparagus and scallions, season with salt and pepper to taste and toss lightly to coat evenly.
  4. Grill, turning occasionally until vegetables are tender, about 6-9 min. When cool enough to handle, cut asparagus and scallions into thirds.
  5. In small bowl, combine ricotta cheese with 1 tsp Roma, 1 Tbsp reserved sun-dried tomato oil and salt and pepper to taste.
  6. Coat a large baking sheet with non-stick spray.
  7. On a lightly floured work surface, divide dough into fourths. Roll or stretch to form four 7-inch ovals.
  8. Transfer to prepared sheet, and brush with Roma-seasoned sun-dried tomato oil.
  9. Transfer dough pieces to grill. Cook until undersides are firm and beginning to char, about 2-3 min.
  10. Using tongs or a large spatula, transfer crusts, grilled side up, back to baking sheet.
  11. Dividing evenly, top crusts with pizza sauce, ricotta mixture, prosciutto, asparagus, scallions, and sun-dried tomatoes.
  12. Slide back onto grill and cook, rotating occasionally, until crusts are cooked through and cheese is melted, 3-5 min.
  13. Transfer pizzas to a cutting board, cut into wedges and serve.

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