1. Prepare outdoor grill for direct grilling over medium heat. Coat bottom of 10-inch cast-iron skillet with 1 tablespoon oil; press pizza dough onto bottom of skillet, stretching 1 inch up the sides. Brush dough with remaining 1 tablespoon oil; sprinkle with Parmesan cheese and garlic powder. Place skillet on hot grill rack; cover and cook 8 minutes or until edges of crust begin to brown.
2. Top crust with salmon, burrata cheese and asparagus; cover and cook 7 minutes or until edges are golden brown and crust is puffed up.
3. With spatula, transfer pizza to cutting board; cut into 8 slices and sprinkle with chives.
- 20 g Fat
- 7 g Saturated fat
- 32 mg Cholesterol
- 972 mg Sodium
- 49 g Carbohydrates
- 2 g Fiber
- 6 g Sugars
- 6 g Added sugars
- 20 g Protein
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Nutritional Information
- 20 g Fat
- 7 g Saturated fat
- 32 mg Cholesterol
- 972 mg Sodium
- 49 g Carbohydrates
- 2 g Fiber
- 6 g Sugars
- 6 g Added sugars
- 20 g Protein
Directions
1. Prepare outdoor grill for direct grilling over medium heat. Coat bottom of 10-inch cast-iron skillet with 1 tablespoon oil; press pizza dough onto bottom of skillet, stretching 1 inch up the sides. Brush dough with remaining 1 tablespoon oil; sprinkle with Parmesan cheese and garlic powder. Place skillet on hot grill rack; cover and cook 8 minutes or until edges of crust begin to brown.
2. Top crust with salmon, burrata cheese and asparagus; cover and cook 7 minutes or until edges are golden brown and crust is puffed up.
3. With spatula, transfer pizza to cutting board; cut into 8 slices and sprinkle with chives.