adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Shaved Asparagus and Potato Pizza
Shaved Asparagus and Potato Pizza
0 Likes
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Asparagus and baby potato salad with melted gouda. Ideal for spring gatherings. Enjoy the seasonal asparagus delicacy.
Ingredients:
  • 2 1-pound balls pizza dough, homemade or store-bought
  • Cornmeal (for the baking sheets)
  • Flour (for rolling)
  • 1 1/2 pounds (about 16) baby red or yellow potatoes, thinly sliced
  • 3 tablespoons olive oil, plus more for drizzling
  • Salt and pepper, to taste
  • 16 thick asparagus stalks (about 1 pound)
  • 6 ounces gouda or fontina cheese, sliced
Instructions:
  • Preheat your oven to 550°F, placing a pizza stone on a lower rack if available.
  • Prep the pizza rounds for easy shaping: After dividing the dough into 4 pieces, shape each into a ball, then flatten into 1-inch thick discs by pressing with your fingertips. Cover each disc with a towel and let them rest for 10-15 minutes to allow the dough to relax before moving on to preparing the vegetables.
  • Prepare the potatoes: Place potato slices in the center of a baking sheet. Drizzle with 1 tablespoon of oil, sprinkle with salt and pepper, then mix and spread evenly without overlap. Bake for 10 minutes until tender. Allow to cool slightly.
  • Prepare the asparagus by trimming 1/2 inch from the bottom of the spears. Use a vegetable peeler to shave the spears into long, thin strips by holding a spear by the bud end and scraping down the length. Cut the remaining core into 1-inch pieces. In a bowl, toss all the asparagus with 2 tablespoons of oil, salt, and pepper. Set aside.
  • Prepare the pizza rounds: Sprinkle cornmeal over a pizza peel or a baking sheet. Hold up the dough, let gravity stretch it into a 12-by-8-inch oval or a 10-inch circle. Place on the prepared surface, ensuring it doesn't stick. Cover the remaining dough rounds.
  • Arrange a quarter of the potatoes, cheese, and asparagus on top of the pizza base. Slide the pizza onto a baking stone and bake for 10-12 minutes until golden and bubbly. Use a pizza peel to transfer the pizza to a cooling rack. Repeat with remaining pizzas, baking two at a time if your stone allows.
  • Serve: Enjoy piping hot pizzas straight from the oven! Slice and serve each pizza as soon as it's ready. If you prefer serving all at once, quickly reheat any cooled pizzas in the oven for 1-2 minutes.

Similar Recipes