I got this pizza idea from an unlikely source (sorry Linds!) — my good friend Lindsay ! She is in the process of becoming a whiz in the kitchen, and the pizza I had at her house recently was fab:
1 refrigerated pizza dough (try TJ’s whole wheat)
3/4 bunch asparagus, trimmed & sliced into smaller pieces
4 thin slices prosciutto, torn or chopped
1-2 cups Italian cheese blend, mozzarella, or Parmesan cheese
Sprinkling of pine nuts
(I also added lots of fresh basil & drizzle of olive oil)
Let the dough sit at room temperature for at least 15 min before you stretch it out onto a baking sheet coated with cooking spray or olive oil. Then stretch out dough and pile on the toppings. Bake at 475 for 10-14 min or until cheese is browned and dough is crusty on the edges. Let sit 5 min before slicing.
Note – To make vegetarian, replace prosciutto with Greek olives or artichoke heart quarters.
CassieJanuary 21, 2010 at 9:41 pm
I just read a great idea in a cook book re: pizza dough. After you have stretched out the dough, let it rise/sit for another 15 minutes. When making my own crust, I notice a big difference in the texture when I wait that extra time before putting on the toppings!
Amelia DohertyJanuary 27, 2010 at 6:46 pm
This looks fantastic! Also love the additional pizza dough advice….I tend to struggle with pizza dough 🙂
AMELIA (MEELS)January 29, 2010 at 8:51 am
Great pizza dough tip Cassie, I am always trying to get a better & less-dense crust, so thank you!