Jun 15, 2011
Shaved Asparagus Pizza
This is one of those recipes that as soon as I saw it, I knew that I wanted to make it and that I would love it. I also knew that I would be seeing it all over the place! It's such a different way to prepare pizza (at least to me) that I knew it would be a hit.
Asparagus is one of the very few food items that James doesn't care for but he gave me the go-ahead for this pizza because I wanted to try it so badly. I loved this pizza. The asparagus is the star but paired with delicious mozzarella cheese and a tasty crust, you still get that, this is definitely a delicious pizza afterglow. While this was not James's favorite dinner, he said that it was good and lucky for me, I do have a few nights a week that I make dinner for just Jack and myself. :)
Shaved Asparagus Pizza
1 pizza dough
1/2 pound fresh asparagus
2 tsp. olive oil, plus more for brushing
1/8-1/4 tsp. red pepper flakes
2 cloves garlic, minced or pressed
1/2 tsp. kosher salt
freshly ground black pepper
1/4 cup Parmesan, freshly grated
8 oz. fresh mozzarella, cut into 1/2-inch cubes
juice of 1/2 lemon
1 scallion, sliced thinly
1. Preheat the oven to 450 degrees with the pizza stone inside for at least 30 minutes.
2. Meanwhile, prepare the asparagus by laying each spear flat on the cutting board and holding the woodsy end. Then, using a vegetable please and starting from the base of the stalk, shave thin slices.
3. In a medium bowl, toss the shaved asparagus with olive oil, red pepper flakes, garlic, salt, and pepper.
2. On a piece of parchment paper dusted with cornmeal, shape the pizza dough into a 12-inch circle, leaving the outer edges a little thicker than the inside. Brush the outer edge with olive oil, then scatter the Parmesan over the crust, followed by the mozzarella and then drop the asparagus over the pizza in small piles. Drizzle any remaining olive oil over the top of the pizza.
4. Transfer the pizza on the parchment paper to the pizza stone carefully and bake until the crust is golden and the asparagus is beginning to char, 13-15 minutes. Remove from the oven and sprinkle with lemon juice and scallions. Allow to rest for about 5 minutes before slicing.
as seen on Pink Parsley, originally from Smitten Kitchen