Asparagus and Prosciutto Thin Crust Pizza

One of my great pleasures in cooking is imagining a flavor combination and then creating the recipe to find out what happens.  It doesn’t happen often enough, but it sure is fun when I get it right.  Asparagus and prosciutto is a combination that gets it right, especially on our simple thin crust pizza.  The kosher salt and the cured meat provide a biting edginess, while the warm extra virgin olive oil and blanched asparagus introduce an almost buttery smooth sensation.  We’ve paired this successfully with a bottle of chardonnay, but it’s even better with a Marc Bredif Vouvray.

Ingredients

  • 1/4 pound thinly sliced prosciutto
  • 2 cups asparagus
  • 1 cup freshly shredded mozzarella cheese
  • kosher or sea salt
  • freshly ground black pepper

Preparation

Preheat oven to 425 degrees F.

Roll out pizza dough with rolling pin to form crust approximately 15 inches in diameter.  With fork, lighly tap the dough over entire surface.  This will prevent unnecessarily large bubbles from forming in the crust during the baking process.

Use pizza peel or equivalent to slide crust onto baking stone in heated oven.  Bake for 12 minutes, until crust begins to brown on top.

While crust is baking, cut asparagus into 1 inch lengths.  Bring small amount of water to boil in pan.  Add asparagus and cover, allow to simmer for 3-4 minutes.  Remove asparagus from pan, and rinse with ice-cold water to prevent it from cooking further.

Chop prosciutto roughly into bite-sized pieces and strips.

When crust has finished baking remove from oven.  Flip over, and continue preparation.

Pour extra virgin olive oil on crust, and brush until the entire surface is covered with oil.  This will tend to bring out the golden brown colors of the baked crust.  Sprinkle salt and freshly cracked pepper over the entire surface.  This adds a wonderful flavor, so be generous with the oil, salt and pepper.

Spread the chopped proscuitto evenly across the crust.  Spread approximately 1/4 of the cheese on the crust, and then the asparagus.  Finish by spreading the remaining cheese.

Bake on pizza stone for an additional 10-12 minutes, until cheese is lightly browned.

Remove from oven, and let pizza sit for five minutes, allowing the cheese and toppings to settle.  Slice, and serve.

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2 Responses to Asparagus and Prosciutto Thin Crust Pizza

  1. Cathy says:

    I like when you place the asparugus in a “wheel spoke” shape around your pizza. Very eye-pleasing when it comes out of the oven. And everyone is assured to get a piece of asparagus on their slice.

  2. Nate says:

    That’s a riot! I liked the spokes as well, but the pizza started tasting better when we upped the quantity of asparagus, didn’t it? You’re making me want pizza again, darn it.

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