January 18, 2013
Pin It Shaved Asparagus Pizza - Cook the Books
Take From The Smitten Kitchen Cookbook
Smitten Kitchen Cookbook as part of my Cook the Books challenge and another use of my new pizza stone, which I love! It didn't do great things for the Challah, but made an amazing crispy crust on this pizza. I almost feel bad that I've been eating/serving sub-par homemade pizzas in the past, knowing now that their crusts could have been crispy yet chewy at the same time....oh well.
Deb has a link to her really simple pizza dough recipe, but I took it a step further in the easy direction and bought the pre-made Garlic & Herb dough from Trader Joe's. It's really good and worked really well with this pizza recipe.
I wasn't sure about how this would go over with Tom, being meatless and so veggie heavy, but he/we really liked it. It's a sauce-less pizza with very simple ingredients but has a lot of flavor and an interesting texture. I rolled out the dough and layered on the mozzarella and a Parmesan/Romano mix. I then topped it with heaps of asparagus. The only thing that was a major pain in this recipe was shaving the asparagus. I think my main problem was that I had little skinny asparagus, which I imagine are much more tedious to shave than the big girthy ones. I don't have a mandolin (which sounds dangerous for this task) so I just used a vegetable peeler. It took forever but worked and was worth it in the end. I tossed the shaved asparagus with olive oil, salt, pepper and garlic salt.
I baked it on my preheated corn meal sprinkled pizza stone at 450 for ~10 minutes. I then topped it with sliced scallions and cut it with my new machete-like pizza cutter.
This pizza was delicious and so far I'm loving my Cook the Books challenge! When I find thicker asparagus spears I will definitely be making this again.