Friday, April 27, 2007

Asparagus and Prosciutto Pizza

Since we've started planning our menus for the week and keeping the ingredients on hand Matt and I get a lot less take-out than we use too. That doesn't mean we still don't like a good pizza. Pizza is a super fast thing for us to make after work and usually a good way to use leftovers from other meals. We don't make our own crust (though Matt has before). The pizza crust dough at Trader Joe's is great and often we just use the Pillsbury Pizza Dough in the can (I know this doesn't come out exactly like a pizza dough but for the convenience it can't be beat). Here's a pizza recipe we got from Williams-Sonoma that was probably one of the best we've ever made!

Asparagus and Prosciutto Pizza
(ok the actually recipe is for grilled pizza but we don't have a grill!)
Asparagus & Prosciutto Pizza

2 Tbs olive oil
2 Garlic cloves sliced
(or skip these two ingredients & use 2Tbs garlic flavored olive oil)
One pizza crust
8oz Fresh Mozzarella sliced 1/4 inch thick
5 asparagus spears cut into bite sized pieces and blanched
1/4 cup thinly sliced red onion
1 oz thinly sliced prosciutto torn into pieces
1 oz Parmigiano

In a small frying pan warm the olive oil over low hear. Add the garlic and remove from the heat. (skip this step if you are using garlic olive oil)

Roll out the dough. We used the Pillsbury dough so we cooked it for 8 minutes before following the next steps. You can also do the next steps right on the raw dough & then cook on a pizza stone.

Lightly brush the dough with the garlic olive oil (I didn't use the whole 2 Tbs). Scatter the mozzarella evenly over the pizza. Arrange the asparagus & ren onion on top then drape the prosciutto over everything.

Cook at 450 until you crust is golden brown & the toppings are bubbly. We find with fresh mozzarella a few minutes under the broiler at this point browns the cheese nicely & gets rid of some of the liquid from the cheese. Grate the Parmigiano on top. Cut and enjoy

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T = Tablespoon
t = teaspoon
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