Asparagus, Goat Cheese & Prosciutto Pizza
Asparagus, Goat Cheese & Prosciutto Pizza is rated
out of
5 by
2.
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
2
Serves 2.
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
- Bread Machine Pizza Dough for one 12-inch pizza, made in a bread machine
- 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.
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.
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Rated 4 out of
5
by
klloch from
Pretty tasty
I used the associated bread machine dough recipe. While convenient and a great base for a pizza with a hefty red sauce....for this I would've preferred a thin crispy crust over thick and soft crust. I oven roasted my asparagus for extra flavor. I did put the pizza back in the oven for a few minutes after adding the proscuitto as I wanted it warmed slightly.
I might make it again on a thin crust...but will probably try others first.
Date published: 2013-07-03
Rated 5 out of
5
by
martawillcox from
Completely delicious
I used William Sonoma's Basic PIzza Dough recipe, which created a chewy thin dough that worked perfectly.
The combination of these ingredients is so delicious. I omitted the prosciutto and subbed in cooked bacon.
Four pizzas served four adults with leftovers. I definitely recommend!
Would also be a perfect starter.
Date published: 2012-05-31