Pizza With Asparagus Recipes

Steps:

• Heat oven to 500 degrees. Pour 3 tablespoons oil into a 9-by-13-inch rimmed baking sheet and brush to coat. (If you don't have a quarter sheet pan, you can use a larger one and aim to stretch the dough into a 9-by-13-inch rectangle.) Carefully stretch dough evenly to fill the baking sheet, avoiding creating holes or thin spots. The dough probably won't fit the baking sheet, so let it rest while you prepare the rest of the ingredients. If it still resists, layering the ingredients on top will help it keep its shape.
• Dollop the ricotta around the dough. Tear the mozzarella into pieces and distribute evenly. Toss the asparagus with the peppers and 1 teaspoon oil; arrange randomly over the cheese. Cut the pancetta slices in half, if using, and tuck them in here and there.
• Bake on bottom rack of oven for 15 minutes. If it seems to be darkening too quickly, lower heat to 450 degrees. Remove from oven, top with olives and return to oven for another 5 minutes until cheese is starting to brown and the crust is browned and crisp. Remove pan from the oven and immediately slide the pizza off the pan and onto a wire rack to prevent sogginess. After a few minutes, slide onto a board for serving. Season with flaky salt and pepper.
• In a medium bowl, toss parsley and arugula with lemon juice and remaining 2 teaspoons olive oil. Season with flaky salt and pepper. Garnish pizza with salad and serve.

Steps:

• Trim 1/2 pound asparagus. Cut each stalk in half lengthwise, then crosswise into 2-inch pieces. Form 1 pound refrigerated pizza dough (at room temperature) into an 11-by-15-inch rectangle on an oiled piece of parchment. Top with the asparagus and 1 cup shredded fontina. Slide the crust (on the parchment) onto a preheated pizza stone or inverted baking sheet. Bake at 475˚ until the bottom is crisp, 12 minutes. Top with pesto and red pepper flakes.

Steps:

• Preheat oven to 450°. Place crust on an ungreased 12-in. pizza pan or baking sheet; brush top with 4 teaspoons oil. Top with mozzarella cheese, asparagus and bacon. Drop spreadable cheese by teaspoonfuls over pizza. Sprinkle with pepper flakes; drizzle with remaining oil., Bake 12-15 minutes or until cheese is lightly browned.

Steps:

• Dissolve yeast and sugar in water and set aside to proof for about five minutes. Pour yeast mixture into a bowl, add salt, olive oil, pepper and two cups of flour. Mix well. Add some of the remaining flour, in two or three portions, until the dough begins to leave the sides of the bowl. You should have some flour left.
• Dust a work surface with some of the remaining flour and turn the dough out onto it. Knead until it is very smooth and elastic, kneading in additional flour as necessary.
• Place the dough in a large lightly oiled bowl. Turn the dough to oil the top, cover loosely and allow to rise until doubled, about 1 hour at room temperature. Punch the dough down.
• Preheat oven to 425 degrees and place oven rack in the lowest position. Dust a lightly oiled baking sheet or pizza stone with cornmeal.
• Divide the dough into four portions and roll or stretch each to form an eight-inch circle, leaving a thicker border.
• Snap off the bottom ends of the asparagus and peel the bottom half of each. Slice each asparagus in half lengthwise, then cut each piece in half.
• Sprinkle the mozzarella cheese over the circles of dough, then arrange the asparagus pieces, cut side down, in a pattern on each. Sprinkle with Fontina and Gorgonzola.
• Bake pizzas about 15 minutes, until the crust is lightly browned and the cheese is bubbling. Serve at once.

Steps:

• Place a pizza stone in the oven at 550 degrees F (260 degrees C); preheat for 30 minutes.
• Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until wilted, 1 to 2 minutes. Remove from the heat and remove liquid.
• Place asparagus in a single layer in a flat, microwave-safe dish. Add 2 tablespoons water, cover, and microwave until tender, 3 to 5 minutes.
• Roll out dough on a lightly floured surface. Brush with oil. Sprinkle 1/2 of the Parmesan cheese over top. Add prosciutto, onion, asparagus, spinach, and remaining Parmesan.
• Remove pizza stone from the oven. Transfer pizza to the hot stone and return to the oven. Bake until crispy, about 10 minutes.

Steps:

• In large bowl, combine 1 cup flour, yeast, thyme, salt and sugar. Add water; beat until blended. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour., Brush asparagus with oil; sprinkle with garlic salt and pepper. Grill asparagus, uncovered, over medium heat for 6-8 minutes or until tender, turning every 2 minutes. Cut into 1-inch pieces., Punch the dough down. Turn onto a floured surface; divide into eight portions. Roll each portion into a 6-in. circle. Place dough directly on grill. , Grill, uncovered, over medium heat for 1-2 minutes or until bubbles form on top. Place toasted side up on two ungreased baking sheets. Top with pizza sauce, asparagus, ham and cheese. Cover and grill 2-3 minutes longer or until bottom of crust is golden brown.

Steps:

• Fill a vase or large glass with cold water and soak the leeks for about 3 minutes to remove any grit.
• Meanwhile, run a vegetable peeler down the asparagus stalks to create ribbons and place in a medium bowl. Add the zest of half the lemon, the juice of the whole lemon and 1 tablespoon oil. Toss together and season with salt and pepper. Set aside.
• Rinse the leeks well after soaking and thinly slice into half-moons.
• Heat 2 tablespoons oil in a medium skillet over medium heat. Add the leeks and cook, stirring occasionally, until tender and just lightly golden, about 3 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Season with salt and pepper. Transfer to a bowl or plate and let cool to room temperature. Wipe out the skillet.
• Line a plate with paper towels. Put 1 tablespoon oil and the pancetta in the same skillet and cook, stirring occasionally, over medium heat until golden brown and crispy, 6 to 7 minutes. Transfer with a slotted spoon to the prepared plate to drain and cool.
• Brush a large grill pan with 1 tablespoon oil and preheat over medium-high heat.
• On a lightly floured surface, stretch the pizza dough into a long oval or rectangle to fit the grill pan. Brush the dough with 1 tablespoon oil and place oiled-side down onto the grill pan. Grill until charred and golden, 3 to 4 minutes. Brush the dough with 1 tablespoon oil.
• Lower the heat to medium. Flip the dough with a spatula. Top with the fontina, leek mixture and pancetta. Cover with an inverted baking sheet and cook until the bottom of the dough is charred and the cheese melts, 3 to 5 minutes.
• Top the pizza with the lemony asparagus. Garnish with Parmigiano-Reggiano, red pepper flakes and a drizzle of honey if desired. Slice and serve.

Steps:

• Shape dough into a ball by pulling sides down and folding into bottom at centre; cover with tea towel and let rest for 20 minutes.
• In a large bowl, mix asparagus, half of the oil, the salt & pepper; set aside.
• On a lightly floure surface, shape dough by pressing with fingertips and pulling edges to stretch into 16"x12" rectangle. Place on cornmeal dusted baking sheet.
• Stir remaining oil with garlic spread over dough. Top with asparagus, and cheeses.
• Bake at 425F until crust is golden, 20 to 25 minutes.

Steps:

• Heat a large, wide-bottomed pot over medium heat. Add the olive oil, onions, and a large pinch of salt. Cook until the onions are soft, about 30 minutes, stirring occasionally and lowering the heat if needed to keep them from browning. Let cool.
• Snap off the woody ends of the asparagus. Slice the trimmed spears on the diagonal about 1/4 inch thick.
• Bring a pot of salted water to a boil over high heat. Add the asparagus and cook until tender, 1 to 2 minutes. Drain and rinse with cold water to chill quickly. Pat dry.
• Season the ricotta with salt and white pepper.
• At least 45 minutes before baking, put a pizza stone on the bottom rack of the oven and preheat the oven to its highest setting (500°F to 550°F).
• With lightly floured fingers, flatten a ball of pizza dough into a round on a lightly floured work surface. Pick up the round with both hands and, grasping the round by an edge, rotate the dough clockwise between your fingertips, always holding it by the edge. As you rotate the dough, stretch it into an 8-inch circle; the dough will also stretch and lengthen from its own weight. Alternatively, drape the flattened round over your lightly floured knuckles and rotate the dough, moving your knuckles slightly farther apart, until the round stretches into an 8-inch circle.
• Place on a pizza peel lightly dusted with cornmeal or durum flour. Work quickly now to prevent sticking.
• Using one-quarter of the onion mixture, spread it evenly over the surface of the dough. Scatter asparagus over the onions, using one-quarter of the total. Dollop one-quarter (4 ounces) of the ricotta on the pizza in 7 to 8 mounds. Sprinkle with 1 tablespoon Parmesan. Arrange 5 pancetta slices, still coiled in rounds, on top, spacing them evenly.
• Slide the pizza onto the pizza stone and bake until the crust is brown and crisp, 8 to 10 minutes. Remove from the oven. Cut into slices and serve hot. Repeat with the remaining three balls of dough and the remaining topping.
• Enjoy with Cakebread Cellars Sauvignon Blanc or another lean and refreshing white wine.

Steps:

• Grease a large baking sheet; sprinkle with cornmeal. Roll out dough into a 15-in. circle; transfer to prepared baking sheet., Sprinkle crust with mozzarella and feta cheeses; top with asparagus. Bake at 450° until crust is golden and cheese is melted, 10-15 minutes. Sprinkle with lemon zest and red pepper flakes. Top with anchovy fillets if desired.