Pizza With Asparagus Food

ASPARAGUS PIZZA

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.

PIZZA WITH ASPARAGUS, SPRING ONIONS, PANCETTA, AND RICOTTA

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.

PIZZA WITH SHAVED ASPARAGUS AND ROBIOLA

Steps:

• Dissolve the yeast in the warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until the dough comes away from the bowl but is still sticky.
• Turn the dough out onto a lightly floured work surface, and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until the dough is smooth, elastic and soft, but a little tacky, about 10 minutes. Shape the dough into a ball and transfer to a lightly oiled bowl and turn to coat. Cover with plastic and let rise in a warm place until it doubles in volume, about 3 hours.
• Press it with your finger to see if it's done; an indent should remain. Gently remove the dough from the bowl and divide in half. Roll each half into a ball and put on a lightly floured baking sheet. Brush lightly with olive oil, cover lightly with plastic wrap and let rest 15 minutes.
• Prepare charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash). Add to the grill, creating a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, and leaving the other half with no coals.
• Stretch and shape each ball of dough into a rough 12-by-10-inch rectangle. Brush one side with olive oil and sprinkle with salt and pepper. Turn onto the grill, oiled-side down, over direct heat. Brush the top with olive oil and sprinkle with salt and pepper. Grill until nicely charred, 1 to 2 minutes. Flip, close the lid and grill another 1 to 2 minutes.
• Transfer the pizza to a baking sheet that will fit on the covered grill. Spread half of the robiola over the top. Return the pizza on the baking sheet to the grill, cover and let warm a few minutes just to melt the cheese. Transfer the pizza to a cutting board. Scatter the shaved asparagus and then the Romano shavings over the top. Season with salt and pepper. Scatter the lemon zest over the top, then the parsley leaves and drizzle with olive oil.
• Repeat with the remaining dough and topping ingredients.

PIZZA WITH ASPARAGUS

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.

ASPARAGUS PIZZA

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.

ASPARAGUS PIZZA WITH PROSCIUTTO

Steps:

• Preheat oven to 450°F.
• Dust a flat, parchment covered ,surface with corn meal. Place dough in center and form into a rectangle. Spread evenly with alfredo sauce and sprinkle evenly with garlic and green onion. Wrap each piece of asparagus with prosccuito and place on pizza .
• Top with cheese and seasonings and place on a flat baking sheet.
• Bake at 450°F about 18 minutes or until crust is golden brown. Serve hot.

WHITE PIZZA WITH ASPARAGUS AND SPINACH

Steps:

• Preheat the oven to 425°F.
• Trim about an inch from the bottom of the asparagus spears. Scrape the bottom halves if you like, though if they are very slender, this won't be necessary. Cut the spears into 1-inch pieces.
• Steam the asparagus with a little water in a covered skillet or Dutch oven until bright green and just barely tender-crisp, about 3 minutes.
• Add the spinach and cover; steam until just wilted, about a minute. Drain the asparagus and spinach well.
• Puree the tofu with the salt in a food processor or with an immersion blender in its container.
• Place the crust on a baking sheet or a pizza stone. Spread the tofu puree evenly over the crust with a baking spatula.
• Scatter the asparagus and spinach evenly over the surface of the pizza, followed by the sun-dried tomatoes. Bake for 12 to 15 minutes, until the crust is golden. Cut into 6 slices and serve.
• Menu Suggestions
• As with many pizzas, a basic bountiful salad of greens, tomatoes, peppers, cucumbers, and carrots goes well with this.
• If you'd like a heartier salad with this, choose one based on beans. Here are a few possibilities: Black Beans with Tomatoes, Olives, Yellow Peppers, and Croutons (page 185), Black Bean, Mango, and Avocado Salad (page 186), or Chickpea and Carrot Salad with Parsley and Olives (page 190).
• See the menu with Tomato Chickpea Soup with Tiny Pasta and Fresh Herbs (page 32).
• nutrition information
• (per slice)
• Calories: 262
• Total Fat: 5g
• Protein: 12.5g
• Carbohydrates: 40g
• Fiber: 2g
• Sodium: 685mg

GRILLED SPRING PIZZA WITH ASPARAGUS, LEEKS AND PANCETTA

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.

SHEET-PAN PIZZA WITH ASPARAGUS AND ARUGULA

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.