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GREMOLATA
IS AN HERB
CONDIMENT
MADE OF
GR ATED
LEMON ZEST,
MINCED
GARLIC, AND
CHOPPED
PA R S L E Y.
Grilled Asparagus
Pizzas with Gremolata
TOTAL 1 HR; MAKES TWO
12-INCH PIZZASThe heat of the grill can wilt
the freshest toppings, so L.A.
chef Daniele Uditi spoons
something bright—a blend of
fresh herbs, crushed red
pepper, and garlic—over the
pizza once it comes off the
grate.(^1) / (^2) cup extra-virgin olive
oil, plus more for
brushing
(^1) / (^2) cup chopped parsley
2 tsp. chopped oregano
1 1 / 2 tsp. grated lemon zest
plus 3 Tbsp. fresh
lemon juice
1 garlic clove, minced
(^1) / (^4) tsp. crushed red pepper
Kosher salt and black
pepper
1 lb. thin asparagus,
trimmed
Pizza Dough (p. 23)
1 1 /^2 lbs. fresh mozzarella,
torn
- In a small bowl, whisk
(^1) / 2 cup olive oil with parsley,
oregano, lemon zest and
juice, garlic, and crushed red
pepper. Season gremolata
with salt and black pepper.
- Light a grill and oil the
grate. Brush asparagus with
olive oil and season with salt
and black pepper. Grill over
moderately high heat, turn-
ing, until lightly charred, 3
to 5 minutes. Transfer to a
carving board and let cool;
cut into 2-inch lengths.
3. On a lightly oiled large
baking sheet, stretch 1 ball of
pizza dough to a 12-inch oval
or round and brush with olive
oil. Grill dough over moderate
heat until lightly charred on
the bottom, 2 to 3 minutes.
Flip crust and scatter half
each of the mozzarella and
asparagus on top. Close grill
and cook until cheese is
melted and crust is firm,
3 to 5 minutes. Transfer to a
large board. Repeat with
remaining dough, mozzarella,
and asparagus. Drizzle
pizzas with gremolata, cut
into wedges, and serve.
—DANIELE UDITI
WINE Citrusy Sauvignon
Blanc: 2016 Villa Maria
Private Bin.