[mmchummel]

GRILLED SPRING PIZZA

(Start to finish 30 minutes)

2 red bell peppers, seeded and cut into thick slices
16 asparagus spears, bottoms trimmed
Extra-virgin olive oil
Kosher salt
1 large yellow onion, cut into thick rounds
1 pound raw pizza dough, room temperature
2 cloves garlic, minced
2 cups pasta sauce
4 cups grated cheese (a mix of mozzarella and Parmesan works well)

Preheat grill to medium-high. Place the red peppers and asparagus in a large bowl or zip-lock plastic bag. Add several tablespoons of olive oil and salt, to taste. Toss to coat evenly, or seal the bag and shake. Using kitchen tongs, place the vegetables on the grill. Add the onion slices and brush them with olive oil. Cook until the vegetables are just tender, turning as needed. Remove from the heat and set aside. Divide the dough into either two or four pieces. Roll out each piece of dough on a lightly floured surface. Brush the top of each pizza with olive oil. Set pizza dough on the grill, oiled side down, and cook with the grill open until bottom is eared and cooked, about 2 to 3 minutes. Top should still be slightly doughy. Bubbles may form, but these will deflate when the dough is turned. Remove the dough from the heat and flip so that grilled side faces up. Brush lightly with olive oil and distribute garlic over the pizzas. Spread a thin coat of pasta sauce over, then arrange vegetables and top with cheese. Return the pizza to the grill, close and cook until the cheese is thoroughly melted and lightly browned in spots. Remove from heat and serve immediately.

Makes 2 to 4 pizzas.