Sunday, March 30, 2014
Asparagus and Corn Pizza
Since getting the book Artisan Bread in 5 Minutes a Day for Christmas it has been really easy to make all our bread from scratch and this include pizza dough! I love this book so much because it has you make up a huge batch of dough and store it in your fridge, then you can cut off a chunk and use it whenever you want. I've started getting more experimental with my pizza lately and this is a light and lovely springtime pizza recipe I threw together.
Premade pizza dough (you can buy it at the store or use any recipe you like. I love the Artisan Bread's olive oil dough for this though)
1 cup shredded parmesan cheese
3/4 cup crumbled feta cheese
1 small bunch asparagus
1 cup fresh or frozen corn kernels
1 cup chopped kale
1/2 onion sliced thin
4 garlic cloves, chopped
1 tbs olive oil plus more for drizzling
1 tbs butter
fresh ground black pepper to taste
Make sure to heat your pizza stone for at least 20 minutes before baking to get a nice crispy crust. I also find it helps to bake the crust on it's own for 3 to 5 minutes before adding toppings to keep it from getting soggy. While the oven and stone are heating sauté the onions, garlic, corn and kale in olive oil and butter.
Spread the corn mixture evenly over the rolled out pizza dough and sprinkle with fresh ground black pepper. Top with as much asparagus as you like and/or can fit on your pizza. Sprinkle the top with feta and parmesan cheeses and drizzle with olive oil.
Bake at 450 degrees for about 15 minutes or until crust is golden brown and cheese is just starting to brown in places.
I imagine this would be lovely with a white wine while sitting on a patio but it's pretty tasty no matter where you eat it. This was such a hit with me and Eric that I'm looking forward to trying out new and creative pizza recipes soon!