Pesto Asparagus Pizza

Not sure of what to make?  Too lazy to go to a grocery store?  Throw whatever’s left in the fridge on a pizza!

Start with the dough.  This one requires some chill time in the fridge to rise a bit, but there are quicker pizza dough recipes out there.  Google it.

This is Deb Perelman’s recipe for pizza dough, from her “Smitten Kitchen” cookbook.  Highly recommend this book:

Pizza Dough (makes a thin 9×13″ thin rectangular-ish pizza)

  • 1/2 cup warm water
  • 1/4 plus 1/8 teaspoon active dry yeast
  • 1 1/2 cups all-purpose flour
  • 1 tsp table salt

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In a stand mixer, add your water, then sprinkle the yeast over it and let it sit for 5 minutes.

Add your flour and salt and mix using a dough hook at moderate speed until a ball of dough starts to form.

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Pull your speed back to low and let it knead for 5 minutes.  You should end up with a sticky ball of pizza dough, and it was so easy!

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Stick it in the fridge for at least 6 hours, then remove and let it get back to room temperature.  It should be about double in size.

Pesto Asparagus Pizza

  • 1 recipe of pizza dough, above
  • olive oil
  • pesto
  • mozzarella cheese
  • asparagus, cut into pieces
  • green onions
  • garlic

Preheat your oven as high as it goes, so like 500F.  Flour a counter or cutting board and roll out your dough into a roughly rectangular shape.  I got a hole and had to fold over one corner, but nobody’s perfect, okay?!  Sprinkle some corn meal onto a 9×13 baking pan and drop your dough down.  Brush with some olive oil.

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Spread your pesto over the dough.  I wasn’t planning on even having any sauce but we had some leftover store-bought stuff in the fridge and why not?!  Getting crazy.

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Top with a boat load of shredded mozzarella cheese, then your asparagus.  I had leftover pencil asparagus from dinner earlier in the week.  Sprinkle the garlic and green onions on top.  I also added these little broccoli greens on top but they did nothing but shrivel up into dead-looking strings (see below), so I don’t recommend that.  Top with little greens AFTER baking if that’s your jam.  Oops.

Stick the pizza in the oven for 10 minutes or so, until it’s golden brown and the house smells like a pizza parlor.

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Cut that sucker up and devour.

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