Grilled Pizza with Asparagus, Scallions and Fontina

• 6 thin asparagus spears
• 3 scallions
• 2 teaspoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• One 12-ounce ball pizza dough
• 3 ounces fontina cheese, shredded
• 1 tablespoon finely grated pecorino cheese
• 1 teaspoon oregano leaves, torn

1. Light a grill.
2. On a plate, toss the asparagus and scallions with 1 teaspoon of the olive oil and season with salt and pepper.
3. Grill the asparagus and scallions over moderately high heat, turning once, until lightly charred and tender, about 2 minutes.
4. Transfer the asparagus and scallions to a work surface and cut crosswise into 1-inch lengths.
5. On a lightly floured work surface, roll out the pizza dough to an 1/8-inch-thick oval.
6. Rub both sides of the dough with the remaining 1 teaspoon olive oil.
7. Grill the pizza dough over moderate heat, turning once, until crisp and lightly charred, about 2 minutes per side.
8. Transfer the crust to a work surface.
9. Top the crust with the asparagus, scallions, fontina and pecorino.
10. Return the pizza to the grill, cover and cook until the cheese is melted, about 1 minute.
11. Sprinkle with the oregano and season with pepper.
12. Cut into slices and serve.

thin, scallions, extravirgin olive oil, kosher salt, dough, fontina cheese, pecorino cheese, oregano

Taken from www.foodandwine.com/recipes/may-2008-grilled-pizza-with-asparagus-scallions-and-fontina (may not work)