Best Shaved Asparagus Pizza Recipes

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.

SHAVED ASPARAGUS PIZZA

Steps:

• Mix flour, salt, and yeast together in a bowl. Add water and olive oil and stir until the mixture forms a rough ball. Dump dough onto a lightly floured surface and knead into a neater ball for a minute or two. Lightly coat the bowl with olive oil. Return dough to the bowl and roll around to coat in oil. Cover the bowl and let sit until doubled in size, about 2 hours.
• Dump the dough onto a floured surface and press air out using the palm of your hand. Fold dough back into a ball, cover, and let sit 20 minutes more.
• Preheat the oven to 500 degrees F (260 degrees C). Sprinkle a pizza stone or baking sheet with cornmeal.
• Roll and stretch dough into a thin circle roughly 12 inches in diameter. Place dough on the prepared baking stone.
• Hold an asparagus stalk by the thick end and lay it flat on a cutting board. Use a vegetable peeler to create long shavings into a bowl. Repeat with remaining stalks and discard tough ends. Add 2 teaspoons olive oil and salt and toss to coat.
• Sprinkle Parmesan cheese on top of the dough followed by mozzarella cheese. Add shaved asparagus.
• Bake in the preheated oven until crust is browned and bubbly and asparagus is lightly charred, 10 to 15 minutes.
• Top with green onions before slicing and serving.

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.

SHAVED ASPARAGUS PIZZA RECIPE - (4.6/5)

Steps:

• Shave fresh asparagus: (1) by picking up each asparagus spear and make shaves of asparagus using a sharp, "never used" disposable shaving razor blade or (2) laying flat, while holding one end, each asparagus spear and make shaves using a vegetable peeler. Make your pizza crust following package directions (no need to pre-bake the crust though) and stretch out the pizza dough (dusted with flour) to fit a large rectangular baking tray with sides (dusted with flour or cornmeal) . Brush formed crust lightly with olive oil. Top oiled pizza crust with white sauce (bechamel or Alfredo), a sprinkle of grated parmesan cheese and shredded/grated mozzarella. Arrange shaved asparagus on top, add a sprinkle of salt, black pepper and crushed red pepper flakes and finish with a light drizzle of olive oil. Bake at a preheated 425 F oven for about 20 to 25 minutes or until edges are nicely browned. Limited copies of THE CELEBREATY RECIPES COOKBOOK on sale (makes a great birthday, thanksgiving and Christmas gift), order your copy(ies) now. Please make checks ($ 12.00 per book) payable to: Glenn Turner, 127 N MAIN ST #1, Crystal Lake, IL 60014.