This post may contain affiliate links, which means I’ll receive a commission if you purchase through my link, at no extra cost to you. Please read full disclosure here.
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