April 8th, 2012
Recipe by Paula Bowman
Preheat a grill to medium. Turn two rimmed baking sheets upside-down and lightly oil the bottoms, set aside.
In a small bowl, toss goat cheese with chopped herbs, season with salt and pepper and set aside.
Toss asparagus in 2 tsp olive oil and season with salt and pepper. Grill asparagus, turning once, until tender and lightly charred, about 3 minutes. Transfer to a cutting board and cut into 2-inch lengths. Set aside.
On a lightly floured work surface, roll pizza dough into 2 ovals, each about 12-inches long and 1/8-inch thick. Brush both sides of the dough with 2 tbsp olive oil and place on prepared rimmed baking sheets for transport.
Remove dough from baking sheets, place on grill and cook until bottom is crisp and slightly charred, about 2-3 minutes. Remove crust using tongs or a large spatula and return to rimmed baking sheet, cooked side up.
Scatter goat cheese mixture, tomatoes and reserved asparagus on cooked side of pizza crust.
Return to grill and cook until bottom of crust is cooked through and cheese is soft, about 4 minutes. Using baking sheets, transfer pizzas to cutting board.
Toss arugula in lemon juice and remaining 1tbsp olive oil, season with salt and pepper and place on top of pizza. Cut pizza into wedges and serve.