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Pizza With Shaved Asparagus And Truffle Oil

Posted on 11 May 2017

This Smitten Kitchen recipe  is a great pizza for Dad and the kids to make for you on Mother's Day. Ontario Asparagus are in season and the truffle oil makes it a special occasion pizza. This is perfect for brunch or for dinner!

Pizza With Shaved Asparagus And Truffle Oil

Pizza With Shaved Asparagus And Truffle Oil

Servings: 1 12inch pizza

Ingredients:

• 1 recipe of your favorite pizza dough
• 1/2 pound asparagus
• Chilli flakes to taste
• S&P
• 2 teaspoons olive oil
• 1/2 teaspoon coarse salt
 • Several grinds black pepper
• 1/4 cup grated Parmesan
• 1/2 pound mozzarella, shredded or cut into small cubes
• Truffle oil to taste
• 1 scallion, thinly sliced • •

Directions

Preheat your oven to the hottest temperature it goes, or about 500 in most cases. If you use a pizza stone, place stone in the oven now.

Prepare asparagus: No need to snap off ends; they can be your “handles” as you peel the asparagus. Holding a single asparagus spear by its tough end, lay it flat on a cutting board and using a vegetable peeler (a Y-shaped peeler works best here, but I only had a standard, old and pretty dull peeler and it still worked), 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 if  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, chilli flakes, salt and pepper in a bowl and be sure to try one — I bet you can hardly believe how good raw asparagus can taste.

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. 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 drizzle with truffle oil and sprinkle with scallions, then slice and eat.

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