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Asparagus, Goat Cheese & Prosciutto Pizza

Asparagus, Goat Cheese & Prosciutto Pizza
When buying asparagus, look for firm stalks with tips that are tightly closed. The cut end should look freshly cut and not too dried out. Cook asparagus as soon as possible after purchase. If you must store it, set the stalks upright in a glass of water (like you would a bouquet of flowers) and refrigerate.

Ingredients:

  • 1 Tbs. extra-virgin olive oil, plus more for
      drizzling
  • 1 red onion, thinly sliced
  • Salt and freshly ground pepper, to taste
  • Dough for one 12-inch pizza, made in a bread
      machine (see related recipe at left)
  • Cornmeal for dusting
  • 1⁄4 lb. goat cheese, crumbled
  • 6 asparagus spears, ends trimmed, spears
      cooked until tender and cut into 2-inch pieces
  • 2 Tbs. grated Parmigiano-Reggiano
      cheese
  • 1 Tbs. chopped fresh oregano
  • 4 to 6 paper-thin slices prosciutto

Directions:

Place a cast-iron pizza pan in an oven and preheat to 450°F.

In a sauté pan over medium heat, warm the 1 Tbs. olive oil. Add the onion and cook, stirring occasionally, until tender and translucent, about 5 minutes. Season with salt and pepper and transfer the onion to a bowl.

Roll out the dough into a 12-inch round. Lightly dust a baking peel with cornmeal and lay the dough on top. Lightly brush the dough with olive oil and spread the onion on top, leaving a 1/2-inch border. Scatter the goat cheese over the onion. Scatter the asparagus on top and season with salt and pepper. Sprinkle with the Parmigiano-Reggiano and half of the oregano.

Carefully slide the pizza onto the preheated pizza pan. Bake until the bottom of the crust is golden and the cheese is bubbly, about 15 minutes. Remove the pan from the oven. Arrange the prosciutto on the pizza, sprinkle with the remaining oregano and drizzle with a little oil. Let cool for 5 minutes before serving.
Serves 2.
Williams-Sonoma Kitchen.