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Asparagus Pizza Recipe
April 28, 2003 | by Heidi | Filed under
Vogue Short Order + Seasonal; Spring / Summer 1999, Page 90
Let me start off by saying I make a mean thin-crust pizza--so I am always on the lookout for new toppings. The picture of the Asparagus Pizza in this book was beautiful-the topping was a shade of green you rarely see in print...bright, crisp-the color of a healthy California lawn.
I started off by peeling one bunch of asparagus and steaming it just a bit, this intent is to soften it up. From here on it is pretty much a blender recipe. You are essentially making an asparagus pesto of sorts, and let me tell you, it is damn good. I threw the asparagus, some roasted garlic, pine nuts (I used toasted), some baby spinach, salt, and some fresh parmesan, into the blender and whirled it up--added olive oil to get it the consistency I was after.
So now you have this delicious asparagus paste ready for your homemade pizza dough. Trust me, you are going to want to double the recipe here. I imagine it would also make a delicious sandwich spread, dip, pasta toss, or I would even throw a dollop of it in a bowl of potato soup....put on top of quesadillas for a twist on guacamole, etc.
The recipe says to pull out your pizza dough, and add a thin layer of fresh mozzerella. You then sort of spread and mush the asparagus paste all over the pizza and pop it in a hot oven. They say to use the dough recipe in the back of the book, but I used my favorite thin-crust pizza dough recipe.
To feature an actual recipe taken from a cookbook, it is best to request permission from the publisher or author. In the early days on 101 Cookbooks, I would tell people where to find the recipe, but not feature the recipe itself. Eventually I began to request permission to run the actual recipes, but this wasn't one of them. The majority of entries on 101 Cookbooks will have the recipes attached, this just happens to be one of the ones that doesn't. My apologies!
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