Shaved Asparagus Pizza
Seeing asparagus being harvested from a dusty field and then washing and cutting it up for my pizza is good. It's in season, it's local, it's fresh.
And would you believe it tastes really good on a pizza crust with a little garlic, salt and olive oil?
And mozzarella of course. *cheesy grin*
Dry asparagus.
Wet asparagus.
Fresh asparagus.
Sliced asparagus.
There is just something about a little flour on your hands, pressing that soft dough.
Loaded with fresh spring greenness.
All melted and singed. All delicate enjoyment to the taste-buds.
And would you believe it tastes really good on a pizza crust with a little garlic, salt and olive oil?
And mozzarella of course. *cheesy grin*
Dry asparagus.
Wet asparagus.
Fresh asparagus.
Sliced asparagus.
There is just something about a little flour on your hands, pressing that soft dough.
Loaded with fresh spring greenness.
All melted and singed. All delicate enjoyment to the taste-buds.
Shaved Asparagus Pizza
shared with love, from Pink Parsley
1 pizza dough {here's the recipe I like to use: Quick and Easy Pizza Crust}
1 bunch fresh asparagus
2 tsp olive oil + more for brushing
1 tsp chili powder
2 cloves garlic, minced [or 1 tsp garlic granules
1/2 tsp salt
1/4 cup freshly grated Parmesan
1 cup mozzarella, grated
5 green onions, sliced thinly
Preheat the oven to 450 degrees, with the pizza stone, for at least 15 minutes.
Meanwhile, prepare the asparagus. Moving from the base of the stalk to the tip, shave thin slices. In a medium bowl, toss the shavings with the olive oil, chili powder, garlic, and salt.
On a piece of parchment paper dusted with flour or cornmeal, shape the pizza dough into a 12-inch circle, leaving the outer edges a little thicker than the inside. Slide the pizza crust onto the hot pizza stone. Brush the outer edge of the crust with olive oil, then scatter the Parmesan over the crust, followed by the mozzarella. Drop the asparagus over the pizza in small piles. If there is any oil left in the bowl, drizzle it over the top of the pizza.
Bake at 425 degrees until the crust is golden-brown and the asparagus is charred in spots, 12-15 minutes. Remove from the oven, sprinkle with sliced green onions, and allow to sit for 5 minutes before slicing and serving.
Got five stars from my family!