Sunday, March 13, 2011


Jon and Kelly have a tradition of making pizza on the weekends, so we were excited to go all out on the pizza! I found a recipe for asparagus pizza to keep in tradition with St. Patrick's Day and we also had a meat pizza, well because we were really hungry!!!

We made this meat pizza recipe up, and it turned out incredibly well! We tossed in some Italian sausage, portobello mushrooms, onions, green pepper, and a cheese mixture on top of a red pizza sauce.

It was so incredibly delicious! I forgot how easy it is to make pizza! You just throw on whatever toppings you want, and it's bound to taste good!!!

Here's the second pizza. Check out all those greens! It was literally piled with asparagus! I used the skinny asparagus, and they did not shred well with a peeler, so I put them sideways through the food processor using the slicing blade, and it worked perfectly and took only about a minute!

This pizza was incredibly delicious!! It was crunchy, full of flavor yet light at the same time! I will definitely be making it again this spring and summer! I altered the original recipe a little bit and added red pepper flakes and some garlic powder, which gave it a great kick!

Shaved Asparagus Pizza
Adapted from Smitten Kitchen

Makes 1 thin crust 12-inch pizza

Your favorite pizza dough
1/2 pound asparagus
1/4 cup grated Parmesan
1/2 pound mozzarella, shredded or cut into small cubes
2 teaspoons olive oil
1/2 teaspoon coarse salt
Several grinds black pepper
4 scallions, thinly sliced

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: 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 and 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 and pepper, red pepper flakes and garlic powder.

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 sprinkle with scallions, then slice and eat.

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