Grilled Pizza with Asparagus and Caramelized Onion

Grilled Pizza with Asparagus and Caramelized OnionFresh and fast, this will make an excellent first course or unique main course! Try using different seasonal vegetables for a quick meal year round! We paired ours with August’s Premier selection Lungarotti Torre di Giano Umbria Bianco 2012.

“For an out-of-the-ordinary first course, offer guests a wedge of this veggie-topped pizza with smoky flavor from the grill. Start with purchased fresh pizza dough; many supermarkets now offer fresh dough in their delis or bakeries.”


  • 1 tablespoon extra-virgin olive oil, divided
  • 2 cups thinly vertically sliced onion
  • 2 cups (2-inch) slices asparagus (about 1/2 pound)
  • 1 tablespoon thinly sliced ready-to-use sun-dried tomatoes
  • 1/8 teaspoon salt
  • 1 (8-ounce) portion fresh pizza dough
  • 3/4 cup (3 ounces) shredded fontina cheese
  • 1 1/2 teaspoons fresh oregano leaves
  • 1/4 teaspoon freshly ground black pepper


1. Prepare grill to medium-high heat.

2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 5 minutes. Reduce heat to medium-low; cook 5 minutes or until browned. Add asparagus to pan; cook 5 minutes or until asparagus is crisp-tender. Stir in tomatoes and salt.

3. Roll dough into a 12-inch circle on a lightly floured surface; brush each side of dough with 1/2 teaspoon remaining oil.

4. Place dough on a grill rack; grill 1 1/2 minutes or until crust bubbles and is well marked. Reduce grill heat to low; turn dough over.  Arrange onion mixture over crust; sprinkle evenly with cheese. Cover and grill over low heat 3 1/2 minutes or until cheese melts; remove pizza from grill. Sprinkle with oregano and black pepper.

Recipe and photo from: