Ahh asparagus, so delicious in so many ways. Roasted with parm, wrapped with prosciutto… the list goes on. But this week I was inspired to make this yummy asparagus pizza by an old smitten kitchen post — sometimes vegetables are best when surrounded by carbs and cheese.
For two personal sized pizzas you will need:
1 recipe pizza dough (or 1lb store bought pizza dough)
1/2 lb asparagus
Juice from 1 lemon
Salt & pepper
2 eggs (optional)
Preheat your oven to 450.
Shave the asparagus into ribbons with a mandoline or vegetable peeler. Toss them in a bowl with the lemon juice, a drizzle of olive oil, and s+p. Set aside. It turns out raw asparagus is actually quite tasty!
Divide the dough in half and roll into nice pizza-sized circles. Sprinkle some cornmeal on a greased sheet pan and arrange your dough on top.
Brush each pizza with olive oil, top with a handful of mozz, some shredded parm, and then half of the asparagus.
Bake the pizzas for about 10-15 minutes, or until brown and bubbly. If you want, you can crack an egg on top when the pizza has about 5 minutes to go — bake until the white is just set!