Asparagus Pizza

The first time I tried this recipe I used Pawlet a Vermont cheese that is  buttery and great for melting, made by Consider Bardwell Farms.  I mixed in a little Parmesan  to give it a bit of a bite and just before serving, sprinkled the pizza with truffle oil.

The second time I made it using a sharp white cheddar and served it with poached eggs (I used Duck eggs because I had some left over but chicken eggs would work just fine.)  The eggs make this a perfect brunch recipe, but in truth you really don’t need anything, the roasted asparagus with the sharp melted cheese on the crunchy, chewy pizza dough is delicious without any eggs or truffle oil added.  It’s just nice to have options. In the end, speaking of options I think the cheddar won out for me, but both are delicious.

Asparagus Pizza

Prepare pizza dough.  If you have a favorite use it, here’s my recipe if you don’t have bread flour don’t fret and if you want to add half whole wheat flour go it.  This is an older recipe and now I think I would reduce the salt to 1 teaspoon of sea slat instead of the 2 it calls for.

Trim off the ends (about 2-3″ from the bottom) of a pound and a half of Asparagus.  You can use the cut off ends for soup or if they are not to tough or woody poach them and eat them in a salad.   Place in a bowl and toss them with a teaspoon of olive oil, salt and freshly grated black pepper.

Preheat the oven to 500 F  (or as high as your oven will go)

When the dough has finished rising, spread it out onto a very lightly oiled pizza pan ( or cookie sheet) and cover the dough with 2-3 cups of grated sharp or extra sharp white cheddar like Shelbourne (about 1/2 to 3/4’s of a pound).

Spread the prepared Asparagus on top of the cheese covered dough in a wheel like shape.

Cook for about 20 minutes – the edges should be brown, the cheese bubbling and the Asparagus well cooked.

Let this pizza sit for 5-10 minutes before you attempt to cut it.  If you are making the eggs this is a good time to put the water on to simmer for poaching the, and remember always add a few teaspoons of white vinegar to your egg poaching water – it will make the process much easier

Very rich and wonderful. Served with a simple radish salad this is lovely local, seasonal treat.  For dessert the other night when I made this for my friend Michael we had stewed ginger rhubarb and fresh strawberries on Oat Biscuits with Quark whipped cream…that recipe next.

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note:
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2 Responses to Asparagus Pizza

  1. Danny says:

    Wow, this pizza looks amazing — love asparagus and its simplicity! Thanks for posting this!

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