Wow...this was good. I saw this posted on one of my favorite food blogs yesterday, smitten kitchen (http://smittenkitchen.com/). Asparagus is one of Scott's favorite vegetables, so when I find a veggie rich recipe that looks good that I know he'll enjoy, I jump on it! I highly recommend this.
Ingredients
Your favorite pizza dough - I used whole wheat dough from Trader Joes
3/4 pound asparagus
1/4 cup grated or shaved Parmesan
1/2 pound mozzarella, shredded or cut into small cubes
2 teaspoons olive oil
1/2 teaspoon coarse salt
Several grinds black pepper
1 scallion, thinly sliced
pinch of red pepper flakes
juice of 1/2 lemon
Preheat your oven to the hottest temperature it goes, or about 500 in most cases. If you use a pizza stone, have it in there.
Prepare asparagus: Hold a single asparagus spear by its tough end, lay it flat on a cutting board and using a vegetable peeler (I tried with a Y-shaped peeler first, but found that a standard peeler worked better for me), create long shavings of asparagus by drawing the peeler from the base to the top of the stalk. Repeat with remaining stalks and don’t fret some pieces are unevenly thick (such as the end of the stalk, which might be too thin to peel); the mixed textures give a great character to the pizza. Discard tough ends.
Toss peelings with olive oil, salt, pepper, and red pepper flakes in a bowl.
Assemble and bake pizza: Roll or stretch out your pizza dough to a 12-inch round. Either transfer to a floured or cornmeal-dusted pizza peel (if using a pizza stone in the oven) or to a floured or cornmeal-dusted tray to bake it on. Sprinkle pizza dough with Parmesan...
...then mozzarella. Pile asparagus on top. (I added some prosciutto, but vegetarians, obviously omit)
Bake pizza for 10 to 15 minutes, or until edges are browned, the cheese is bubbly and the asparagus might be lightly charred. Remove from the oven and immediately sprinkle with scallions and lemon juice, then slice and eat. Yum!
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