Crisp Shaved Asparagus and Goat Cheese Pizza

Name: Crisp Shaved Asparagus and Goat Cheese Pizza
Ingredients: IngredientsFor the Pizza Crust:3 cups (375 g) all-purpose, unbleached, flour2 tsp dry active yeast2 tbsp (30 ml) extra virgin olive oil1 tsp Kosher salt1 tbsp (24 g) white sugar1 cup (240 ml) warm waterFor the Toppings:1 bunch asparagus, ends trimmed1 tbsp and 1/4 cup (60 ml) extra virgin olive oil, dividedKosher salt, as neededFresh ground pepper, as needed2 small-medium onions, sliced thinGoat cheese, desired amount, plus more for garnishHandful of arugula, for garnish

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Servings: 3

Crisp Shaved Asparagus and Goat Cheese Pizza

Ingredients

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IngredientsFor the Pizza Crust:3 cups (375 g) all-purpose, unbleached, flour2 tsp dry active yeast2 tbsp (30 ml) extra virgin olive oil1 tsp Kosher salt1 tbsp (24 g) white sugar1 cup (240 ml) warm waterFor the Toppings:1 bunch asparagus, ends trimmed1 tbsp and 1/4 cup (60 ml) extra virgin olive oil, dividedKosher salt, as neededFresh ground pepper, as needed2 small-medium onions, sliced thinGoat cheese, desired amount, plus more for garnishHandful of arugula, for garnish

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Instructions

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MethodPreheat the oven to 375 F (191 C). Prepare the pizza crust by combining together the flour, salt, sugar and yeast in a large bowl. Mix well. Add the oil and warm water and mix well to form a dough. If too sticky, add a bit more flour and mix again. If too dry, add a bit more water and mix again. Spread out the dough on a large pizza stone or pan or an extra wide rimmed baking sheet. Bake for 20-25 minutes. Set aside.To prepare the asparagus, turn the broiler to high. Remove the tips of the asparagus and place them onto a rimmed baking sheet lined with parchment paper. Take the stems and use a vegetable peeler or mandolin to shave the asparagus into paper-thin ribbons. Shave the asparagus down until it is no longer easy to hold and peel. Reserve any asparagus stubs for a future recipe, to flavor soups, or chop and add them to the baking sheet along with the tips. Add the shavings to the baking sheet, separating them out as much as possible. Add 1 tablespoon (15 ml) of olive oil and massage evenly all over the asparagus tips and ribbons. Season with salt and pepper. Roast in the broiler for 10-15 minutes. Some of the pieces will char, that’s what you’ll want. Keep a watchful eye though as broiler temperatures vary.In the meantime in a large skillet over low-medium heat, add 1/4 cup (60 ml) of olive oil. Once the oil is hot and shimmery, add the onions. Sprinkle with salt and saute until the onions become tender and caramelized, about 10-15 minutes. Use a slotted spoon to remove the onions from the oil. Keep the oil on reserve to drizzle over the pizza at the end. Set aside.To assemble the pizza, start with a generous sprinkle of goat cheese. Top with a combination of caramelized onions and shaved asparagus, be mindful to loosely spread them out as evenly as possible. Arrange the asparagus tips on top.If you’d like to enjoy this pizza warm or room temperature, continue to the next steps by adding a garnish of arugula and more goat cheese. If you want the pizza to be hot, add to a preheated oven at 425 F. (218 C.) for 5 minutes and then proceed with the final step for garnishing.Garnish with a light handful of arugula and more goat cheese, desired amount of both. Use the reserved olive oil from the skillet to spoon and drizzle over the top of the pizza, adding more olive oil as desired. Serve and enjoy!