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Pinsa with Asparagus and Prosciutto

Yield: 6 pinse (about 6 x 10 inches each)

Servings: 6

Grilling the asparagus over medium heat creates a nice char that blends well with the savory Parmigiano-Reggiano. Be sure to have the toppings ready before you grill the dough, since they will need to go on right away.


  • 1 lb. asparagus, trimmed
  • 2 Tbs. extra-virgin olive oil; more for drizzling
  • Sea salt
  • 1 lb. mozzarella, cut into 1/2-inch cubes, excess water squeezed out
  • 6 Tbs. finely grated Parmigiano-Reggiano
  • 12 thin slices Prosciutto di Parma, torn
  • 1 recipe Pinsa Romana Dough, shaped into balls and risen, but not yet stretched or cooked

Nutritional Information

  • Calories (kcal) : 380
  • Fat Calories (kcal): 150
  • Fat (g): 17
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 45
  • Sodium (mg): 1540
  • Carbohydrates (g): 37
  • Fiber (g): 2
  • Sugar (g): 1
  • Protein (g): 20


  • Prepare a medium (350°F to 375°F) gas or charcoal grill fire.
  • On a large rimmed baking sheet, toss the asparagus and olive oil, and season to taste with salt. Transfer the asparagus to the grill, and cook until softened and grill marks appear, about 3 minutes per side. When cool enough to handle, cut diagonally into 1/4-inch pieces. Set aside. (Alternatively, position a rack in the center of the oven, and heat the oven to 425°F. Roast the asparagus until tender, about 8 minutes.)
  • Stretch and grill the Pinsa Romana Dough as directed.
  • Divide the mozzarella evenly among the grilled pinse. Top with the sliced asparagus, distributing evenly, then sprinkle with Parmigiano. Fashion each piece of prosciutto into a rose, and arrange on the pinse. Drizzle with olive oil and serve immediately.


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