shaved asparagus pizza

i am so, so sorry we waited so long to try this & that we’re just now sharing it, here at the end of asparagus season.

but it’s not too late yet!  go get some!  you don’t want to miss this!


this is one of those dinners that caught us by surprise.  we figured it would be good, quick & easy, pretty & even though it’s pizza, it’s covered in vegetables, so healthy, obviously, but the way the simple flavors of the thinly shaved asparagus meld with the green onions, olive oil, a pinch of red pepper flakes for good measure, garlic, cheese & a hint of lemon…it was truly & unexpectedly amazing.


makes one thin 12 inch pizza

1 pizza dough
1/2 lb asparagus
2 teaspoons extra virgin olive oil, plus a little more for brushing
1/2 lemon, juiced
1/4 teaspoon red pepper flakes
kosher salt & freshly ground pepper, to taste
cornmeal, for dusting
1/4 cup parmesan, freshly grated
8 oz fresh mozzarella cheese, cut into 1/2 inch cubes
1 green onion, thinly sliced

preheat the oven & pizza stone to 500° for at least 30 minutes.

cut the woody ends off the asparagus. if they’re thick spears, shave them with a vegetable peeler. if they’re a little thinner, do your best to thinly slice them with a sharp knife. it’ll be fine if they’re different thicknesses.

in a medium bowl, toss together the asparagus, 2 teaspoons olive oil, lemon juice, red pepper flakes, salt & pepper.

on a pizza peel, or sheet of parchment paper, dusted with cornmeal stretch the pizza dough into a 12 inch circle. brush the outside edges with the remaining olive oil. scatter the parmesan over the dough, followed by the mozzarella. spread the asparagus over the cheese, drizzling any remaining liquid over the top.

bake on the preheated pizza stone for 10-12 minutes, until the crust is golden brown. remove from oven & sprinkle the green onion over the top. let rest for 5 minutes before slicing & digging in.

from pink parsley

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