We love pizza. Most Friday nights are pizza nights at our house, and we usually throw on whatever leftover veggies and cheese we have hanging around the fridge. This week I thought I'd use up some of the amazing farmers' market asparagus we've been getting lately, and I loved the results. It's bright and delicious and a nice way to introduce springtime flavors to kids in a form they're familiar with.
Printable Version Here
Asparagus & Brie Pizza Ingredients
3 big fat stems of asparagus (skinny ones work too; you'll just need a few more)
1/2 lb of brie
grapefruit sized hunk of pizza dough (we used sourdough, but sub your favorite recipe or store bought)
about 2 T. extra virgin olive oil, to brush
1/2 tsp. dried tarragon
scant 1/4 tsp. dried dill
1/2 T. fresh snipped chives
2 T. spring onion (green part only)
Preheat the oven to 475. Insert your pizza stone if you have one.
1. Prepare your asparagus. Grib the thick part at the end (that you'd normally cut off), and using a vegetable peeler, shave the asparagus stems by moving the peeler away from you (starting at the thick part), moving towards the top.
2. Slice the brie as thinly as you can. I compromised and cut off some but not all of the rind because I like the taste but it melts better without the rind.
3. Roll out your dough into a roughly 12" circle.
4. Dust your pizza peel or un-rimmed cookie sheet with cornmeal so you can easily slide the dough onto the stone (skip this step if you're not using a stone; just bake it on a cookie sheet)
5. Brush the entire pizza (including the crust) with a bit of olive oil.
6. Sprinkle the pizza with the asparagus, followed by the brie and herbs.
7. Slide into the oven and bake for about 15 minutes or until cheese is bubbly and crust is golden on the edges.