April 8th, 2012
Recipe excerpted from Grilled Pizzas & Piadinas by Craig Priebe with Dianne Jacob
Place all pesto ingredients in a food processor and process until smooth.
Trim about 2 inches from asparagus ends, then cut stems into 2-inch pieces. Wash under cold water and sprinkle with salt.
Heat 1 tablespoon oil in a wide skillet on medium-high. Add asparagus pieces and sprinkle with salt. Sauté for 5 to 7 minutes, depending on thickness of asparagus, until it becomes slightly soft.
Preheat barbecue to high. Roll out dough (it should be at room temperature) as thin as possible and place on a sheet pan. Transfer to grill using tongs. Reduce heat to low and bake for 2 to 3 minutes per side (it won't stick if the grill is very hot). Brush one side with remaining olive oil and dust with Parmesan. Sprinkle with mozzarella, then drop spoonfuls of pesto onto pizza. Add asparagus pieces and lay slice of Brie beside them.
Return pizza to sheet pan and place it on the grill. Heat for 5 to 8 minutes, checking on it often to make sure it does not burn. Some charring is natural.