Grilled Asparagus and Lemon Pizza

1: In a large bowl combine yeast with 1 1/2C warm water and honey. Mix to combine and set aside for 10 minutes. Make sure the yeast has bloomed (it’s frothy and bubbly) and then add in flour, olive oil, and kosher salt. Mix to combine and then on a well-floured surface knead the dough until you have a smooth ball. Coat a large bowl with olive oil and add your dough, flipping so the oil gets on both sides. Cover tightly with plastic wrap and place in a warm area of your kitchen. I do it above the oven. Let rest for 2 hours and the dough should double in size. Once doubled, punch the dough, and fold it together. Cut it into fourths and form into balls, set on an oiled baking sheet, covered and allow to rest another 30 mins. Next, take the balls out and make them into pizza shapes on a well-floured surface. Set on an oiled baking sheet and cover with plastic wrap until ready to use.

2: To make the pizza sauce, whisk together all ingredients in a bowl and set aside.

3:  Set the grill on medium high, add asparagus and grill for about 5-7 minutes, tossing occasionally. I don’t add oil to the asparagus because it would get too greasy when added to the pizza. Once cooked, take it off and set aside.

4: Add your pizza dough to the grill and close the lid. Grill for a couple of minutes, once browned on the bottom, flip it over and top with the pizza sauce and asparagus. Close the lid and grill for another couple minutes until the bottom is browned.

6: To finish the pizza, add arugula, lemon juice, black pepper, and more parmesan. If you don’t want to use arugula, just do lemon juice, black pepper, and parmesan. Slice it up and enjoy!