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.
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.