I found a great looking asparagus pizza recipe on Kitchen Konfidence and knew that it was the next asparagus recipe I needed to try. I make a lot of pizza but this one rates very high among my favorites. The taste is incredible but it's also really simple to make.
When buying asparagus, look for stalks with tightly closed tips. Also check the stem ends to make sure they look freshly cut and not dried out.
Asparagus will stay fresh for up to four days in the refrigerator, as long as its kept damp. Store spears upright in a container with an inch of water, then loosely cover with a plastic bag. You can also wrap the ends in moist paper towels and store in a plastic bag.
I rolled my standard haphazard crust, which resulted in an oblong shape this time that ended up working quite well for cutting standard pizza slices...granted the end pieces were quite crusty, but that's just how I like them :)
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients (one 12" pizza)
- dough for a 12" pizza
- 1/2 pound asparagus (do not snap the woody ends)
- olive oil
- coarse salt
- black pepper
- shredded mozzarella cheese
- grated Parmesan cheese
- Heat oven to 450 degrees with pizza stone in it for 30 minutes.
- Holding the woody end of each asparagus, use a vegetable peeler to shave long, thin ribbons. Place shaved asparagus in a medium bowl, add a couple teaspoons of olive, a pinch of coarse salt and a little freshly ground black pepper.
- Roll out dough into a 12" circle, then dock the dough (prick all over with a fork) and drizzle with a little olive oil, using your hands to evenly spread the oil around. Sprinkle dough with a pinch of coarse salt.
- Top pizza with mozzarella, then add an even dusting of Parmesan cheese. Finally add the shaved asparagus. Transfer pizza to the hot stone and bake until the crust is golden brown, about 10 minutes.
Recipe Source: Kitchen Konfidence
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