asparagus (1)

The Dish: Asparagus Pizza

This time of year more than any other I like to utilize what’s in season. Spring fruits and vegetables are so delicious and only around for a short time in Arizona. It’s true, you can purchase them year round but they’ll never taste as good as when they’re perfectly in season.

Case in point: asparagus. When it’s right, it’s delicious. When it’s wrong, it’s really wrong. Asparagus hardly needs anything to make it good when it’s perfectly in season. A quick steam, a roast in the oven or a trip to the grill is all these tasty little spears need.

Try this recipe for asparagus pizza as an hors d’oeuvres at your next party or as a delicious lunch on the patio.

You are certainly welcome to make your own pizza dough but I like to keep this recipe quick and simple just like spring. Purchase a ball of dough from the grocery store or your favorite pizza parlor. Stop by and ask if you can buy some of their uncooked dough. Most places will be happy to oblige.

Asparagus Pizza

1/3 lb fingerling potatoes
1 ball pizza dough (homemade or purchased)
cornmeal for sprinkling
2 Tbs. olive oil, divided
1 clove garlic, pressed
4 green onions, thinly sliced and divided
1 1/3 cups shredded whole milk mozzarella cheese
1/4 lb (4oz) goat cheese, crumbled
1 lb (8oz) asparagus, trimmed and each spear cut in half lengthwise, then crosswise into 2-3 inch pieces
1/2 cup grated Parmesan cheese
salt and pepper to taste

Place potatoes in small saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, about 10 minutes. Drain. Cool. Cut potatoes into thin slices.

Preheat oven to 450°F. Sprinkle rimless baking sheet with cornmeal. Roll and stretch pizza dough to 16×11-inch oval. Transfer to baking sheet. Mix 1 tablespoon olive oil and garlic in small bowl. Brush garlic oil over dough. Sprinkle 3/4 of green onions over, then mozzarella, leaving 1/2-inch plain border. Top with potato slices and goat cheese. Toss asparagus and 1 tablespoon oil in medium bowl. Scatter asparagus over pizza. Sprinkle with Parmesan, then lightly with salt and generously with pepper.

Bake pizza until crust is browned and asparagus is tender, about 18 minutes. Transfer to cutting board. Sprinkle with remaining green onions. Cut into pieces.

Photo courtesy of jaxlabrynth.com