Name: Grilled Pizzas with Leeks, Asparagus, and Mushrooms
Yield: makes six 9-inch pizzas
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for brushing; 2 medium leeks, halved lengthwise, cut into thin half-moons, and rinsed well; 8 ounces shiitake mushrooms, stemmed and cut into 1/4-inch-thick slices; 8 ounces thin asparagus, trimmed and cut into 1 1/2-inch pieces; 1/4 cup dry white wine; 1 tablespoon finely chopped fresh thyme, plus more for garnish; Coarse salt and freshly ground pepper; Pizza Dough (page 208); 4 ounces Taleggio or other soft cheese (such as Camembert or Brie), sliced; Truffle oil, for drizzling (optional)

Recipe information

Yield
makes six 9-inch pizzas

Ingredients

2 tablespoons extra-virgin olive oil, plus more for brushing

2 medium leeks, halved lengthwise, cut into thin half-moons, and rinsed well

8 ounces shiitake mushrooms, stemmed and cut into 1/4-inch-thick slices

8 ounces thin asparagus, trimmed and cut into 1 1/2-inch pieces

1/4 cup dry white wine

1 tablespoon finely chopped fresh thyme, plus more for garnish

Coarse salt and freshly ground pepper

Pizza Dough (page 208)

4 ounces Taleggio or other soft cheese (such as Camembert or Brie), sliced

Truffle oil, for drizzling (optional)

Preparation

Step 1
Heat the olive oil in a large skillet over medium heat until hot but not smoking. Add the leeks; cook, stirring, until beginning to soften, about 5 minutes. Add the mushrooms; cook until tender and juices have evaporated, about 4 minutes. Add the asparagus and wine; cook until the asparagus is bright green and the wine has evaporated, about 2 minutes. Stir in the thyme; season with salt and pepper. Set aside.
Step 2
Heat a grill until medium-hot. Generously brush one side of the pizza dough with olive oil; grill, oiled side down, until the underside is golden brown and the top begins to bubble, 3 to 5 minutes. Quickly brush the top with olive oil; flip the crust. Top with a thin layer of cheese and some of the asparagus mixture. Grill until the cheese is just melted, the topping is hot, and the crust is cooked through, 3 to 5 minutes more.
Step 3
Slide the pizza with a large spatula onto a cutting board. Season with salt and pepper. Sprinkle with more thyme and with a small amount of truffle oil, if desired. Repeat to make more pizzas.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsPizza Leek Root Vegetable Vegetable Shiitake Mushroom Mushroom Asparagus Brie Cheese Dairy Main Dinner Vegetarian Nut Free Easy Weeknight Meals Quick Grilling Spring Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes