Grilled Pizza with pesto, asparagus, smoked salmon & chèvre

Makes 2 pizzas
Serves 4 as an appetizer

• 3/4 cup (175 mL) tepid water 105˚F (40˚C)
• 2 1/4 tsp (11 mL) instant dry yeast
• 1 cup (250 mL) all-purpose flour
• 1 cup (250 mL) whole wheat flour
• 1 tsp (5 mL) salt
• 3 tbsp (45 mL) olive oil

Toppings:

• cornmeal, for sprinkling
• 1/4 cup (60 mL) basil pesto
• 3 tbsp (45 mL) sour cream (not low-fat)
• 12 spears cooked fresh asparagus
• 8 slices smoked salmon
• 4 oz (120 g) fresh chèvre (goat cheese)
• 3 tbsp (45 mL) chopped chives
• 2 hard-boiled eggs, chopped

To make the dough, stir water and yeast together then stir in flours, salt and olive oil until dough becomes hard to work with a wooden spoon. Turn out the dough onto a lightly floured surface and knead for just one minute, until dough feels elastic. Place dough in a lightly oiled bowl, cover with plastic wrap and let rest for 30 minutes.

Stir pesto and sour cream together and set aside. Preheat grill to high heat. Divide dough in two and, on a lightly floured surface, roll out each piece as thinly as possible, to about 9-inches (23 cm) across. Place on a parchment-lined baking tray. Place rolled crust on pan or stone and cover the rolled out crust with a thin layer of the pesto mixture. Arrange asparagus and smoked salmon on top, crumble chèvre over top and grill with the lid open for 10 to 15 minutes, until golden at the edges. Sprinkle with chives and chopped egg immediately before slicing and serving.