Ingredients
1-3/4 to 2-1/2 cups all-purpose flour1 package (1/4 ounce) quick-rise yeast1 tablespoon minced fresh thyme1 teaspoon salt1/2 teaspoon sugar3/4 cup warm water (120° to 130°)24 asparagus spears, trimmed1 tablespoon olive oil1/8 teaspoon garlic salt1/8 teaspoon pepper1 cup pizza sauce3 ounces thinly sliced deli ham, chopped2 cups shredded part-skim mozzarella cheese
Preparation
In large bowl, combine 1 cup flour, yeast, thyme, salt and sugar. Add water; beat until blended. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour.
Brush asparagus with oil; sprinkle with garlic salt and pepper. Grill asparagus, uncovered, over medium heat for 6-8 minutes or until tender, turning every 2 minutes. Cut into 1-inch pieces.
Punch the dough down. Turn onto a floured surface; divide into eight portions. Roll each portion into a 6-in. circle. Place dough directly on grill.
Grill, uncovered, over medium heat for 1-2 minutes or until bubbles form on top. Place toasted side up on two ungreased baking sheets. Top with pizza sauce, asparagus, ham and cheese. Cover and grill 2-3 minutes longer or until bottom of crust is golden brown.
