Grilled Asparagus, Fingerling Potato & Tillamook Vintage Cheddar Pizza

May 21, 2009

 The Lady adapted this from a recipe in the May, 2009 issue of Bon Appétit. You can review the original recipe by clicking here.

As you know from my goat cheese reviews, The Lady and this feline foodie are not big fans of goat cheese; therefore The Lady used her favorite “everyday” cheddar to make this divine pizza and The Man then grilled on the ole Char Broil. The grilling adds a nice smoky flavor to the finished pizza.


  • 5 ounces fingerling potatoes
  • Cornmeal (for sprinkling)
  • Pizza Dough (The Lady buys hers at her store, which gets it from the Award-Winning Portland Bakery, Marsee)
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 garlic clove, pressed
  • 4 green onions, thinly sliced diagonally, divided
  • ¾ Cup Tillamook Vintage White Extra-Sharp Cheddar (about 6 ounces)
  • ¾ Cup grated whole-milk mozzarella cheese (about 6 ounces)
  • 8 ounces asparagus, trimmed, each spear cut in half lengthwise, then crosswise into 2- to 3-inch pieces (The Lady likes to cut diagonally for esthetic reasons…)
  • ½ Cup grated BelGioioso American Grana cheese
  • Red Chili Flakes (Optional…remember The Lady thinks the spicier, the better…The Man thinks she’s nuts…)


Place potatoes in small saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, about 10 minutes. Drain. Cool. Cut potatoes into thin diagonal slices.

Preheat the grill (medium-high heat). Sprinkle rimless baking sheet with cornmeal. Working with dough, roll out on lightly floured surface to 16X11-inch oval. Transfer to baking sheets. Spray top of flatbreads with nonstick spray.

Invert flatbreads, sprayed side down, onto grill. Cook until grill marks appear and sides of bread are dry, 3 to 5 minutes. Return to same baking sheets, grilled side down. Spray uncooked side with nonstick spray. Turn flatbreads over on baking sheets, grilled side up.

 Mix 1 tablespoon olive oil and garlic in small bowl. Brush garlic oil over dough. Sprinkle 3/4 of green onions over, then cheddar and mozzarella, leaving 1/2-inch plain border. Top with potato slices. Toss asparagus and 1 tablespoon oil in medium bowl. Scatter asparagus over pizza. Sprinkle with Parmesan, then lightly with salt and generously with pepper.

Transfer pizza, topping side up, to grill. Cover and cook until crusts are crisp and cheese melts, 3 to 5 minutes.

Transfer to work surface. Cut into rectangles and serve.


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