Asparagus & Gruyere Pizza

Asparagus & Gruyere Pizza
Adapted from parenting.com
Asparagus & Gruyere Pizza

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from parenting.com

Ingredients

  • Pizza Dough

  • Cornmeal and all-purpose flour for dusting

  • 2

    tsp olive oil

  • 2

    cloves garlic, coarsely chopped

  • 1

    lb asparagus, woody ends discarded and spears thinly sliced on the diagonal

  • 1/2

    cup shredded mozzarella cheese

  • 1/4

    cup shredded Gruyère cheese

  • Kosher salt

Directions

1. Make the dough and divide into 4 equal pieces. Shape each piece into a disk, and let rise for a second time as directed. 2. Preheat the oven to 400°F. Dust 2 large rimmed baking sheets with cornmeal. 3. In a small frying pan, heat the oil over medium heat. Add the garlic and sauté until softened and fragrant, 3–5 minutes. Strain the oil through a fine-mesh sieve into a heatproof bowl and set aside. Discard the garlic. 4. On a lightly floured work surface, roll out 1 dough disk into an oval about 8 inches (20 cm) long, 4 inches (10 cm) wide, and 1?2 inch (12 mm) thick. Pinch around the edge to create a 1?2-inch (12-mm) rim, and place the oval on one-half of a cornmeal-dusted baking sheet. Brush the dough lightly with the garlic oil. Arrange one-fourth of the asparagus slices evenly over the crust, leaving the rim uncovered. Sprinkle with one-fourth each of the mozzarella and the Gruyère, and a pinch of salt. Repeat to assemble the second pizza, placing it next to the first one on the other half of the baking sheet. 5. Bake until the dough is set and golden brown and the cheese has melted, 10–12 minutes. Meanwhile, assemble the remaining 2 pizzas on the second pan and slip them into the oven when the first batch is done. Cut all the pizzas into pieces and serve.

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