Pizza (Asparagus)

By Wilda

Light, delicious, great for appetizers and vegetarians.

Ingredients

• 1/2 lb. asparagus, use the medium to large stalks
• 2 teaspoons olive oil
• 1/2 teaspoon coarse salt
• Severalgrinds of fresh black pepper
• 1 3/4 lb. pizza dough (rushed pizza dough)
• 1/4 cup grated Parmesan
• 1/2 lb. mozzarella, shredded, or cut into small cubes
• 1 scallion thinly sliced

Preparation

Step 1

Preheat your oven to 500@. If you use a stone, put it into oven before you turn it on.

Prepare asparagus, snap off tough ends. Holding a single asparagus spear by the large end, laying it flat on a cutting board, Use a y-shaped peeler it works best, create long shavings of asparagus by drawing the peeler from the base to the top of asparagus tip. Repeat with remaining stalks and if some pieces are unevenly thick such as the end of the stalk themixed pieces give the pizza character. Toss the thin pieces of asparagus peelings with the olive oil, salt and pepper.

Assemble and bake pizza; Roll or stretch out dough in a 12" round. Transfer to either a floured or cornmeal-dusted baking sheet, or pizza peel, if using a stone in oven.Sprinkle dough with Parmesan, then Mozzerella. Pile the asparagus on top.

Bake for 10- 15 minutes, or untiledges are browned, the cheese is bubbly, and the asparagus might be slightly charred. Remove from oven, immediately sprinkle with chopped scallion, then slice and eat.