I just made this pizza for dinner tonight and I had to blog about it right away. It was that good, and so easy! It makes great use of two of my favorite early spring ingredients: Meyer lemons and asparagus. If you aren't able to get your hands on some Meyers (we were lucky enough to get some from Gabe's grandmother) then regular lemon would work just fine.
Shaved Asparagus Pizza (adapted just a tiny bit from the Smitten Kitchen Cookbook)
1/2 pound asparagus
2 teaspoons olive oil
1/2 teaspoon salt
One 3/4 pound pizza dough (I bought mine, you could make your own if you were feeling ambitious!)
1/2 cup grated Parmesan cheese
1 1/2 cups grated mozzarella cheese
1 green onion, sliced
Juice from half a Meyer lemon
First, preheat your oven to 500 degrees or as hot as it can get.
(If you look closely at the above picture, you can see Poppy in the background by the window.)
To shave the asparagus, Deb of Smitten Kitchen recommends using a Y-shaped vegetable peeler...unfortunately all I have is a very dull normal peeler, so I had a little trouble with this step. It worked out fine, just took a little while. So the sharper your peeler is, the better. Lay an asparagus spear flat on a cutting board and create shavings by peeling up from the base to the stalk. It's ok if they aren't all uniform! Toss them with two teaspoons olive oil and a half teaspoon salt.
Next, roll out your pizza crust and lay it in a lightly floured baking pan. Sprinkle the Parmesan evenly on top, then add the mozzarella, and finally the asparagus. Bake for 10 to 15 minutes until the edges are slightly crisp and the cheese is bubbly.
Last but not least, drizzle the Meyer lemon juice on top (just a little goes a long way) and sprinkle the scallions on as well.
I have some serious advice for you all: make this pizza right away!!
