Spring Swing Pizza
Spring Swing Pizza
"Call this dish fine-dining pizza: fresh green asparagus, spinach, bacon, and truffles. This gathering of ingredients is perfectly suited to the crispy crust and soft, creamy mozzarella." - Craig Whitson and Tore Gjesteland, authors of Passion for Pizza: A Journey Through Thick and Thin to Find the Pizza Elite
Servings
3
Ingredients
- 2 spears green asparagus
- 9 ounce pizza dough
- 3 ounce fresh mozzarella, shredded
- 5 slices bacon, cooked and chopped
- 10-15 baby spinach leaves
- few slices of truffle
Directions
- Place a baking stone in the oven, and preheat to 500 degrees F or higher for 1 hour.
- Fill a wide saucepan with water, and bring to a boil. Cook the asparagus spears in the boiling water for 1–2 minutes (depending on their thickness), until just tender.
- Drain off the water, and place the asparagus spears on a plate to cool. Slice the asparagus spears into 1-inch pieces, then set aside.
- Stretch the pizza dough to a diameter of 12 inches.
- Spread the mozzarella over the dough, leaving a 1-inch border.
- Bake the pizza on the baking stone until the crust is golden and the cheese is bubbling. Remove the pizza from the oven, and place it on a plate.
- Distribute the asparagus, bacon, and spinach leaves over the pizza.
- Shave thin slices of the truffle over the pizza, and serve.