A delightful twist on traditional pizza, this grilled flatbread pizza is infused with a fragrant herb oil and topped with fresh ingredients for a perfect balance of flavors.
Prepare the herb oil by combining olive oil, oregano, garlic powder, red pepper flakes, salt, and black pepper in a small saucepan. Warm gently over low heat until fragrant, then let it rest for 2 hours.
Allowing the oil to rest enhances the infusion of flavors.
Lightly flour a baking sheet and stretch one pizza dough ball to fit the sheet.
Flouring the sheet prevents sticking and makes handling easier.
Brush the dough with the prepared herb oil and transfer it onto the preheated grill.
Use a pizza peel or the back of the baking sheet to transfer the dough smoothly.
Grill the dough on one side until marked, then flip and brush the other side with herb oil.
Grilling both sides ensures a crispy crust.
Remove the crust from the grill, add toppings including sliced tomatoes, asparagus, and grated parmesan, then return to the grill.
Arrange toppings evenly for consistent cooking.
Grill with the lid closed until the cheese melts and toppings are heated through.
Closing the lid helps retain heat and cook the toppings evenly.
Remove the pizza from the grill, garnish with fresh basil leaves, and serve warm.
Adding fresh basil at the end preserves its vibrant flavor.
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