Prepare a hot fire in a grill and preheat a grill top pizza stone for at least 30 minutes until the thermometer on the stone registers 500ºf in a small fry pan over low heat warm the olive oil add the garlic then remove the pan from the heat using a rolling pin or your hands gently roll out or stretch the pizza dough into a 10 inch round
Spread the pesto use a silicone spatula to spread the pesto all over the pizza dough leaving a 1 inch border along the edge step 5 sprinkle the cheese over the pesto leaving a 1 inch border add shredded cheese spread the italian cheese blend or mozzarella over the pesto in an even layer step 6
In a bowl mix together the ricotta cheese and juice of 1 2 a lemon until it s combined spread the ricotta cheese evenly over the bottom of the crust sprinkle on the shredded fontina cheese and red pepper flakes then add asparagus an prosciutto bake for 10 minutes while the pizza bakes separate your egg yolks
Preheat oven to 450 f dust a flat parchment covered surface with corn meal place dough in center and form into a rectangle spread evenly with alfredo sauce and sprinkle evenly with garlic and green onion wrap each piece of asparagus with prosccuito and place on pizza top with cheese and seasonings and place on a flat baking sheet
Step 1 combine parsley garlic and zest in a bowl season with salt and pepper step 2 preheat oven to 475 f with oven rack in the top position about 6 inches from the heat source place a pizza stone or steel on rack dust a wood pizza peel or an unrimmed baking sheet with cornmeal step 3 stretch or roll dough to 1 4 inch thickness about
Directions form the dough into the desired shape place on a baking pan spread the asparagus pesto over the dough sprinkle on the cheese followed by the prosciutto and asparagus bake in a preheated 500f 260c oven until golden brown on top about 10 minutes option use a different melty cheese such as gruyere monterey jack etc
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
Preheat oven to 400 f lay an asparagus spear on a cutting board using a vegetable peeler start from the end of asparagus spear and shave into long strips repeat with remaining asparagus in a medium bowl toss shaved asparagus with 1 tbsp oil and the zest from 1 lemon half season with salt and pepper
Directions preheat the oven to 400 f spread the asparagus out on a baking sheet drizzle with the olive oil sprinkle with salt and pepper and toss to coat roast until bright green and tender 5 to 7 minutes remove from the oven set aside and increase the oven temperature to 550 f
Divide dough into four pieces on a lightly floured surface roll each piece into a 7 inch round top rounds with ricotta mozzarella asparagus tomatoes and olives season with salt and pepper step 3 bake until crust is golden and cheese has melted 10 to 12 minutes break an egg into a bowl and slide onto a pizza repeat
Form 1 pound refrigerated pizza dough at room temperature into an 11 by 15 inch rectangle on an oiled piece of parchment top with the asparagus and 1 cup shredded fontina slide the crust on
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 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
A simple flat bread like pizza that celebrates the minimal ingredients featured i used lorraine pascale 39 s pizza dough recipe as it is so user friendly and delicious the combination of asparagus prosciutto and cream cheese is one of my favorites and the flatbread dough makes for the perfect vehicle great for appetizers and entrees asparagus prosciutto pizza
Grill the dough over moderate heat until lightly charred on the bottom 2 to 3 minutes flip the crust and scatter half each of the mozzarella and asparagus on top close the grill and cook until
Place spears into 1 inch of boiling water cover the pan and cook asparagus for 3 or 4 minutes until spears are just tender but remain bright green in color about 3 to 4 minutes drain and cold
Drain and pat the asparagus dry gather 6 to 8 asparagus spears into a bundle with the tips together and wrap a slice of prosciutto securely around the middle repeat to make 6 bundles brush a rectangular baking dish large enough to hold the bundles in one layer with 1½ tablespoons of olive oil place the bundles seam side down in the
Step 2 dollop the ricotta around the dough tear the mozzarella into pieces and distribute evenly toss the asparagus with the peppers and 1 teaspoon oil arrange randomly over the cheese cut the pancetta slices in half if using and tuck them in here and there
Lay a slice of parma ham flat on a chopping board and lay an asparagus spear on top take the edge of the parma ham and wrap it around the asparagus rolling the asparagus to wrap up the spear in the ham repeat this for each asparagus spear remove the grizzler from the oven add the asparagus to the hot pan and sprinkle the parmesan over the
Step 1 preheat the oven to 425 f place an oven safe rack on a foil lined rimmed baking sheet cut each prosciutto slice into quarters lengthwise place the asparagus spears in a shallow bowl step 2 in a small bowl combine the oil garlic lemon zest red pepper flakes and black pepper
Preheat the oven to 285 f peel and cut the garlic clove into 2 3 pieces halve the cherry tomatoes and arrange cut side up on a tray lined with parchment paper season with salt sugar a few lemon thyme leaves the garlic clove and a drizzle of oil bake in a convection oven for 1 hour at 285 f arrange the slices of prosciutto on a
Place the asparagus in a single layer on a sheet pan drizzle with olive oil and sprinkle with 1 teaspoon salt and 1 2 teaspoon pepper roast for 10 minutes until the stalks are just tender
Sprinkle each strip of prosciutto with a teaspoon or so of comté wrap one piece of prosciutto cheese side in around one spear of asparagus set spears aside lay one piece of phyllo on the counter using a pastry brush spread some butter mixture all over it making sure that some of the garlic and the lemon zest are also dispersed
Tightly wrap 1 pastry strip around each asparagus spear prosciutto side in place the pastries seam side down onto 2 baking sheets step 3 bake for 15 minutes or until the pastries are golden brown
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