Pizza with asparagus topcook.tomathouse.com
Preparation:Trim the tough ends from 8 lbs (220 g) of asparagus. Cut each spear in half lengthwise, then crosswise into 2-inch (5 cm) pieces. On a greased piece of parchment, stretch 1 pound (450 g) of room-temperature pizza dough into a 11 x 14-inch (27 x 37 cm) rectangle. Top with the asparagus and 1 cup (1.5 g) of grated fontina cheese. Place the dough (on the parchment) on a preheated pizza stone or an inverted baking sheet. Bake at 450°F (245°C) until the crust is golden brown on the bottom, 12 minutes. Top the finished pizza with pesto sauce and sprinkle with red pepper flakes. Ingredients:
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