Pizza is on the menu pretty regularly in our house. Clara loves helping me prep the pizza dough, and she loves helping us top it even more. One of my very favorite things is having her help in the kitchen, even if it does mean shredding extra cheese for pizza making (because a few handfuls always end up in her mouth while we’re sprinkling it on top).
Sauceless pizzas have always been hit or miss for me. Some I love; others I feel pretty meh about. This pizza obviously falls into the first category. The dough is brushed with olive oil and topped with parmesan and mozzarella. Shaved asparagus is punched up with garlic, red pepper flakes, salt and pepper before being scattered on top of the cheese, and then the whole thing is topped with green onions and lemon juice as soon as it comes out of the oven. It’s the lightest feeling pizza we’ve made, making it perfect for warm weather.
- COOK TIME:
- YIELD: 1 12-inch pizza
1 pound pizza dough
½ pound fresh asparagus
2 teaspoons olive oil, plus more for brushing
¼ teaspoon red pepper flakes
2 cloves garlic, minced
½ teaspoon kosher salt
Freshly ground black pepper, to taste
¼ cup freshly grated Parmesan
8 ounces fresh mozzarella, cut into 1/2-inch cubes
Juice of half a lemon
1 green onion, thinly sliced
Heat the oven, with the pizza stone inside, to 500º.
While the oven is heating, prepare the asparagus. Place each spear on a cutting board and, holding the tough end, use a vegetable peeler to peel from the base to the tip, shaving thin slices. It’s okay if the pieces are different thicknesses. Discard the woody ends.
Toss the shaved asparagus in a medium bowl with the olive oil, red pepper flakes, garlic, salt and pepper.
Gently stretch the dough into a 12 inch circle. Transfer dough to a cornmeal-dusted cutting board or a piece of parchment. Brush the outer edge with olive oil, then sprinkle the cheese evenly over the dough. Drop the asparagus over the pizza, and drizzle any remaining oil over the top. Slide onto the pizza stone and bake for 10-12 minutes, or until the crust begins to brown and the asparagus is charred in spots. Remove from oven and squeeze the lemon juice all over the top, then sprinkle with green onion. Let sit for 5 minutes before slicing and serving.