Shaved Asparagus Pizza


Shaved Asparagus Pizza


Rushed Pizza Dough (makes 1 thin-crust 12-inch pizza)

File 1369

  • 1 ¼ tsp. active dry yeast
  • ½ cup warm water (110-116 degrees Fahrenheit)
  • 1 ½ cups all-purpose flour plus more for dusting
  • 1 tsp salt
  • Olive oil (to grease the bowl)
Pizza Toppings
  • 1/2 pound asparagus
  • 1/4 cup grated Parmesan
  • 1/2 pound mozzarella, shredded or cut into small cubes
  • 2 teaspoons olive oil
  • 1/2 teaspoon coarse salt
  • Several grinds black pepper
  • 1 scallion, thinly sliced


  1. Make the Dough: Turn your oven on to warm (200-225 Fahrenheit) for 5 minutes, and then turn it off. Place the warm water in a large mixing bowl. Sprinkle the yeast into the warm water and let stand for 5 minutes. Add the flour and then the salt to the yeast mixture. Mix with a wooden spoon until a rough craggy mass forms. Dump dough out onto a floured counter and knead for about 5 minutes, or  until a smooth elastic dough forms. Wipe out the mixing bowl and coat with olive oil. Place the dough back in the bowl and cover with plastic wrap. Place the dough in the pre-warmed oven for about 30 minutes or until doubled. Remove dough from oven.
  2. For the Pizza: Preheat your oven to the hottest temperature it goes, or about 500 in most cases. If you use a pizza stone, have it in there. 
  3. Prepare asparagus: No need to snap off ends; they can be your “handles” as you peel the asparagus. Holding a single asparagus spear by its tough end, lay it flat on a cutting board and use a vegetable peeler create to long shavings of asparagus. Repeat with remaining stalks. Discard tough ends. Toss peelings with olive oil, salt and pepper.
  4. Assemble and bake pizza: Roll or stretch out your pizza dough to a 12-inch round. Either transfer to a floured or cornmeal-dusted pizza peel (if using a pizza stone in the oven) or to a floured or cornmeal-dusted tray to bake it on. Sprinkle pizza dough with Parmesan, then mozzarella. Pile asparagus on top. Bake pizza for 10 to 15 minutes, or until edges are browned, the cheese is bubbly and the asparagus might be lightly charred. Remove from the oven and immediately sprinkle with scallions, then slice and eat.
Recipe adapted from Deb Perelman's The Smitten Kitchen Cookbook