Spring Pizza

Aspargus and Cheese on Whole Wheat

Pizza night is rarely what you think at our house.  This one was as pretty as a picture so I took one.  I got this recipe off an internet site called Kitchen Daily.    

Ingredients:

3 T EVOO, divided

3 cloves garlic, minced

1 bunch asparagus (about a pound)

½ C snipped chives, divided

¼ t salt

¼ t freshly ground pepper

1# whole wheat pizza dough (bought mine at Trader Joe’s)

1 C shredded fontina or mozzarella cheese (about 7 oz)

Directions:

1.      Position rack in lower third of oven, place a pizza stone on the rack and preheat oven to 450 degrees for at least 15 minutes.  (I have a pizza pan with holes all over the bottom.  This recipe wants you to bake right on the stone.  I did that once and it was a disaster.  Jim said he would throw my stone away rather than clean it again.)

2.      Meanwhile, combine 2T of EVOO with the garlic in a small bowl; set aside. 

3.      Trim asparagus spears to about 6”; slice any thicker stalks in half lengthwise. 

4.      Toss in a bowl with the remaining 1T EVOO, ¼ C chives, salt and pepper.

5.      Roll out dough on a lightly floured surface to about a 14” circle and place on the pan.

6.      Brush the dough with reserved garlic-oil mixture. 

7.      Arrange the asparagus in a circular pattern on the dough with the tips facing out. 

8.      Top with cheese and the remaining chives. 

9.      Place the pan on the stone and bake until crispy and golden and the cheese is melted, about 15 minutes.