Hey There! How was everyone’s Labor Day weekend? Ours was filled with lots of labor, manual labor. Lover Boy and I have several projects going on around our house (some that were started waaay to long ago and some that were started this weekend). I will be sharing them with you here, but first need to wrap up a few finishing touches on all of them. So hang in there, they’re-a-comin’!
In the meantime I’ll share this yummy pizza recipe I came up with –
I recently made a Asparagus, Olive & Tomato pizza. I was beyond in love with it (and ate way more than what a normal human should eat in a 24 hour period). Anyway, I had a bunch of leftover asparagus so I had planned on making a asparagus tart. However, looking at my go-to pastry dough recipe by Julia Child I remembered that I needed two hours for the dough to chill. So on to plan B I went. Pizza dough. I would have just made a repeat dinner of the Asparagus, Olive & Tomato pizza but I was fresh out of the latter two ingredients. 🙂 (one day I will meal plan. I repeat, one day…) Thus how I came up with the asparagus pizza.
Here’s how I made it:
One: Start out by making pizza dough. My favorite pizza dough recipe is here with a full tutorial on how to make it.
Two: Trim asparagus and placed into a skillet that has EVOO heated up in it. Season asparagus with salt and pepper and fresh garlic cloves. Cook until slightly tender.Tutorial pictures here.
Three: Layer on your toppings.
Once the dough was all made I rolled it out onto my pizza stone, coated it with EVOO and topped with the mozzarella cheese and asparagus.
I baked it in the oven for 15-20 minutes at 425 degrees.
If you like asparagus this may be a recipe worth trying out. Let me know if you do!
-1/2 bushel of Asparagus
-Salt & Pepper to taste
-1 Garlic clove minced
-1/2c (or more depending on your preference) Mozzarella cheese