Grilled Asparagus Pizza with Leek, Preserved Lemon and Pine Nuts | Field Roast

Ingredients

• 1 large leek, white and pale green part only, sliced ¼” thick
• 2 tbsp. olive oil
• 1 clove garlic, thinly sliced
• 1 tbsp. preserved lemon rind, minced (or 1 tsp. fresh lemon zest)
• 2 tbsp. pine nuts
• 2 tbsp. parsley, chopped
• Pinch sea salt
• 1 tbsp. semolina or flour to dust baking sheet
• 1 batch pizza dough, risen and ready to shape a 10” pizza
• 8 thin asparagus, woody ends trimmed