I suppose asparagus season in the Chesapeake region is over. Sigh. I made this pizza quite a few times recently and while it's quite simple, I think it's worth sharing. Just in case you run into some asparagus, here are some quick instructions.
Start by pre-heating your oven to 450 degrees. For toppings, you'll need a bunch of asparagus (fat or skinny is fine), about 4 ounces of prosciutto (one package, usually), about 3 ounces of goat cheese, a handful of freshly grated parmesan or asiago, a tablespoon of pine nuts, and some olive oil. You can roll out your favorite pizza dough recipe or pick some up from Trader Joe's. The crust at TJ's is delicious and if you prefer whole wheat, they offer it. Brush the dough with olive oil.
Then add the toppings. Start with the asparagus (read below first) and then add the rest of the toppings.
A note about the asparagus:
The key to this pizza is to blanch the asparagus and then shred the stalks into ribbons. I borrowed the idea from everyone's favorite food blogger. What you end up with is a deep earthy flavors that are balanced by the saltiness of the prosciutto and goat cheese
Cook in the oven at 450 degrees for about 15-18 minutes or until the crust is golden brown.
