It's no secret I've been on a major asparagus kick lately, and my local grocery store has been doing me no favors by selling purple asparagus. Naturally, I had to buy it.
So, two pounds of asparagus later, I was left with the difficult dilemma of what to do with it. Now, I could roast it, or grill it, both of which are delicious options. However, while rummaging through my fridge, I had some frozen pizza dough that sorely needed to be eaten, so my decision was really made for me.
You will need:
- 1 round pizza dough. I usually buy this ready-made
- fresh mozzerella, shredded or cut into cubes
- 1/2 pound asparagus, shaved with a y-shaped peeler
- pesto (optional)
- pine nuts (optional)
- 1/4 cup grated parmesan
- s&p, to taste
- olive oil
- flour and/or cornmeal, for dusting the pizza stone
Preheat the oven to the hottest setting, with the pizza stone in there. First, prepare the asparagus. There's a great tutorial here, but the concept is simple: use a y-shaped peeler or regular peeler and create slivers of asparagus while holding onto the tough ends as a "handle." After that is done, toss with olive oil, lemon juice, and pepper.
Meanwhile, roll out the dough as thin as you can, dusting the bottom with flour and cornmeal. (I found that doing this on top of parchment paper is easiest, and allows for an easy transfer into the oven). Spread the pesto on the dough, if you choose. Top this with the mozzerella, parmesan, shaved asparagus, and pine nuts, in that order. Carefully transfer the pizza to your pizza stone, if you're using one, and bake for about 15 minutes, or until the pizza is just starting to brown and is bubbling. Take this out of the oven and top with prosciutto. Mmmm.
*Note: Eggs would also be GREAT on this pizza. In fact, I intended to make this recipe with eggs on top. Also feel free to add red pepper flakes, or mushrooms.