Shaved Asparagus Pizza

I love Smitten Kitchen. I think it was my first food blog, and has long been one of my all-time favorites. This recipe is a very good reason why. We love to throw just about anything on our favorite Trader Joe’s pizza dough and bake it up (dusted with cornmeal is the best). This pizza is no exception, and we’ve already made it a few times, experimenting with the best topping options. Add the eggs! I always thought it was a bit weird until I tried it in Italy last year. O.M.G. Do it, just trust me. You won’t regret it!

Shaved Asparagus Pizza

Recipe courtesy Smitten Kitchen

1 refrigerated pizza dough
1/2 pound asparagus
1/4 cup grated Parmesan
1/2 pound shredded mozzarella
2 teaspoons olive oil
1/2 teaspoon coarse salt
1/2 teaspoon black pepper
Pinch red pepper flakes
2 eggs
Squeeze lemon juice
1 scallion, thinly sliced

Preheat oven to 500.

Lay each asparagus spear flat on  cutting board and use a vegetable peeler to peel long shavings by pulling the peeler from the base to the top of the spear. Repeat with remaining spears. Discard tough ends. Toss peelings with olive oil, salt and peppers in bowl.

Roll or stretch out pizza dough to a 12-inch round. Transfer to a cornmeal-dusted pizza stone. Sprinkle with Parmesan, then mozzarella. Pile asparagus on top. Bake for 8 minutes, remove from oven and break two eggs over top of pizza, then place back in oven for 3 to 4 minutes, until eggs are cooked to desired consistency. Remove from oven, sprinkle with scallions and lemon juice, slice and eat.

~ by spontaneoustruth on August 30, 2011.

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