Shaved Asparagus Prosciutto Pizza Food

SHAVED ASPARAGUS AND PROSCIUTTO SALAD

Steps:

• Shave 1 bunch trimmed thick asparagus into ribbons using a vegetable peeler. Toss with the juice of 1 lemon and 3 tablespoons olive oil; season with salt and pepper. Top with torn prosciutto and shaved parmesan.

ROASTED ASPARAGUS WITH PROSCIUTTO, PINE NUTS AND SHAVED PARMESAN

Steps:

• Preheat the oven to 350 degrees F.
• Place the asparagus, prosciutto, Parmesan and pine nuts in a large baking dish or on a baking sheet. Drizzle with the olive oil and season with salt and pepper (light on the salt, as prosciutto and Parm are salty). Toss together all the ingredients to evenly incorporate.
• Bake until the prosciutto and cheese are crisp, about 12 minutes.

ASPARAGUS WITH PROSCIUTTO

Steps:

• For asparagus, snap off tough ends of spears where they naturally give when bent. Place spears into 1-inch of boiling water. Cover the pan and cook asparagus for 3 or 4 minutes, until spears are just tender but remain bright green in color, about 3 to 4 minutes.
• Drain and cold shock the spears in a colander under cool water. Return cooked asparagus to skillet and coat with lemon juice and a drizzle of extra-virgin olive oil.
• Remove bundles of several spears at a time from the pan and wrap with sliced prosciutto. Pile assembled bundles on a serving plate.

WOOD ROASTED SHAVED ASPARAGUS, PARMESAN, BREADCRUMBS AND LEMON

Steps:

• Preheat the oven to 500 degrees F.
• Trim the woody ends from the asparagus. Using a vegetable peeler, shave the asparagus lengthwise into strips (if using Brussel sprouts, use a knife or mandoline to shave the sprouts).
• In a large bowl, gently toss the shaved asparagus with 2 tablespoons olive oil and a few pinches of salt and pepper. Pour the asparagus mixture into a 12-inch cast-iron skillet and loosely arrange a "nest." Roast until slightly browned and softened, about 3 minutes.
• Meanwhile, heat 1/4 cup olive oil in a large saute pan over medium-high heat. Once the oil is hot, add the cubed bread and toss to coat in the olive oil. Allow the bread to toast evenly, tossing often, 3 to 5 minutes. Remove the pan from the heat and stir in the garlic to perfume the oil and bread. Remove the bread from the pan to a cutting board and roughly chop the bread pieces. Toss with the grated Parmesan and black pepper, to taste.
• Top the asparagus with the breadcrumbs. Garnish with more grated Parmesan.

ARUGULA-PROSCIUTTO PIZZA

Steps:

• Position a rack in the middle of the oven. Place a pizza stone or upside-down baking sheet on the rack and preheat to 450 ̊ F. Roll out the pizza dough on a lightly floured surface into a 12-inch round. Transfer to a cornmeal-dusted pizza peel or another upside-down baking sheet; slide the dough onto the hot stone or baking sheet. Bake 8 minutes. Meanwhile, combine 2 tablespoons olive oil in a small bowl with the garlic, rosemary, and salt and pepper to taste.
• Remove the crust from the oven, brush with the olive oil mixture and top with the ricotta and mozzarella. Return to the oven and bake until the cheese is golden and bubbly, about 6 more minutes.
• Meanwhile, toss the arugula and shallot in a large bowl with the lemon juice, remaining 2 tablespoons olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, prosciutto and shaved Parmesan.

SHAVED ASPARAGUS PIZZA

Steps:

• Preheat oven to 450°F.
• If not already shaped, stretch your pizza dough into a large circle 12-16 inches in diameter and place on your pizza pan or stone. Drizzle dough with a thin stream of olive oil.
• Slice fresh mozzarella as thinly as possible and arrange in a single layer over dough.
• Using a vegetable peeler shave your asparagus into thin ribbons. Use the entire bunch, as you might only get 3 or 4 good ribbons from each spear. Pile asparagus shavings on top of the mozzarella. The asparagus WILL cook down so you want to use more than you think is necessary.
• Top asparagus with several cranks of black pepper and dot generously with Boursin cheese. (I tend to use 1/4-1/2 a package per pizza.).
• Bake on pizza stone or baking sheet for 15-20 minutes or until crust is golden brown. Let cool for 2-3 minutes before slicing and serving.

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.

ASPARAGUS AND PROSCIUTTO PIZZA

Steps:

• Place a pizza stone in the oven at 550 degrees F (260 degrees C); preheat for 30 minutes.
• Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until wilted, 1 to 2 minutes. Remove from the heat and remove liquid.
• Place asparagus in a single layer in a flat, microwave-safe dish. Add 2 tablespoons water, cover, and microwave until tender, 3 to 5 minutes.
• Roll out dough on a lightly floured surface. Brush with oil. Sprinkle 1/2 of the Parmesan cheese over top. Add prosciutto, onion, asparagus, spinach, and remaining Parmesan.
• Remove pizza stone from the oven. Transfer pizza to the hot stone and return to the oven. Bake until crispy, about 10 minutes.