Post by KarenN on Jun 20, 2012 8:55:08 GMT -5
Asparagus Pizza (yes, asparagus):
1 homemade pizza crust. I make mine with olive oil, and in the bread maker on the dough setting.
10-12 stalks asparagus, shaved. I use a veggie peeler, and just hold the end of the stalk and shave long thick peels of asparagus.
1 large fresh tomato, sliced very thin! I used 1 medium yellow boy and 1 medium sized red Arkansas Traveler both from the garden.
Fresh Basil leaves to taste - I use several, fresh from the garden
3-4 chopped scallions
2 garlic cloves minced
2-3 TBS olive oil (or to taste)
8oz Mozzeralla and 5-6oz Parmesan
Roll the dough out on a cornmeal covered pizza stone or baking sheet. Drizzle a little of the olive oil over the dough and brush out. Sprinkle about 3/4 of each cheese over the dough. Lay the thin tomato slices over the dough. Mix the asparagus, garlic and remaining olive oil together and then spread evenly over the dough. Chop the basil leaves (I just tear mine into pieces) and sprinkle evenly over the pizza; sprinkle scallions over. Top with remaining cheeses. Bake at 375 about 15-20 mins until golden. Remove from oven and let stand for about 5-7 mins. Cut and serve and try not to eat the whole thing yourself!
Like with anything, adjust all the amts to your personal preferences. I probably use a bit more basil, and last night I added a few fresh oregano leaves from the garden, too. And if you just have to have a bit of meat on your pizza, I'm thinking some thinly sliced and chopped prosciutto would work
OMG - this truly is the BEST PIZZA EVER.
1 homemade pizza crust. I make mine with olive oil, and in the bread maker on the dough setting.
10-12 stalks asparagus, shaved. I use a veggie peeler, and just hold the end of the stalk and shave long thick peels of asparagus.
1 large fresh tomato, sliced very thin! I used 1 medium yellow boy and 1 medium sized red Arkansas Traveler both from the garden.
Fresh Basil leaves to taste - I use several, fresh from the garden
3-4 chopped scallions
2 garlic cloves minced
2-3 TBS olive oil (or to taste)
8oz Mozzeralla and 5-6oz Parmesan
Roll the dough out on a cornmeal covered pizza stone or baking sheet. Drizzle a little of the olive oil over the dough and brush out. Sprinkle about 3/4 of each cheese over the dough. Lay the thin tomato slices over the dough. Mix the asparagus, garlic and remaining olive oil together and then spread evenly over the dough. Chop the basil leaves (I just tear mine into pieces) and sprinkle evenly over the pizza; sprinkle scallions over. Top with remaining cheeses. Bake at 375 about 15-20 mins until golden. Remove from oven and let stand for about 5-7 mins. Cut and serve and try not to eat the whole thing yourself!
Like with anything, adjust all the amts to your personal preferences. I probably use a bit more basil, and last night I added a few fresh oregano leaves from the garden, too. And if you just have to have a bit of meat on your pizza, I'm thinking some thinly sliced and chopped prosciutto would work
OMG - this truly is the BEST PIZZA EVER.