Spring is coming as so is asparagus! I found this recipe in the April 2012 Eating Well Magazine and the photo looked so lovely I had to give it a try. I didn’t have all the exact ingredients the original recipe called for but I came pretty close and it was delicious not to mention it looked beautiful with almost no work. I happened to buy white and green asparagus so I used some of each but either would work on their own. I bought pizza dough from BC Pizza in Petoskey, call your favorite pizza place and ask if they sell the dough on its own, I paid around $1.50 for enough dough to make a medium pizza. If you’re lucky enough to have a Trader Joes in your neck of the woods, they have great pizza dough too and sell whole wheat as well as white. I used a bit less olive oil than the original recipe called for and I didn’t miss the extra oil a bit. The original recipe also called for a pizza stone and suggested you preheat the pizza stone or pizza pan, remove it from the oven and assemble the pizza on the hot stone or pan. I know myself well enough to know that is not something I should try, it would result in a burn or two. I skipped that step and started out with a cold pizza pan and didn’t get a single burn.
This tasted as delicious as it looked, I think it would be great for any meal; breakfast, lunch or dinner.
2 tablespoons olive oil, divided
2 cloves of garlic, minced
1 bunch of asparagus, about 1 pound
Pinch of salt and pepper
1 pound pizza dough
1 cup shredded mozzarella cheese
Preheat oven to 425 degrees F. Trim asparagus spears to about 6 inches long, or the ½ the length of your pizza pan. Toss trimmed asparagus, minced garlic and 1 tablespoon of the olive oil into a ziplok plastic bag. Roll out the pizza dough on a lightly floured surface or alternately stretch out the dough until it is roughly the shape of the pizza pan. Place dough on the pizza pan or stone and brush the dough with the remaining tablespoon of olive oil or use your hands and spread the olive oil onto the dough like it was suntan lotion, try not to miss any spots. Arrange the asparagus on the dough in a circular pattern followed by salt and pepper if desired. Top with cheese. Bake the pizza until the crust is crispy and golden and the cheese is melted.
Here are a few more photos from our snowy weekend in Harbor Springs.