Asparagus Pizza with Garlic and Parmigiano

Asparagus Pizza with Garlic and Parmigiano. We're taking advantage of asparagus season and finding new delectable recipes to highlight them. With just a few ingredients, and an abundance of flavor, this pizza will become your new favorite, we're sure!

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Asparagus Pizza?

Have you tried asparagus on pizza? This will become one of your favorite pizzas ever. We love eating seasonal, and going to our local farmer's market is a most loved activity. Asparagus are all the rage right now in this neck of the woods. We bought a bundle and made a fantastic Asparagus Pizza with Garlic and Parmigiano. Asparagus pair perfectly with Parmigiano, garlic, and pistachios. Add a soft bed of fiordilatte/mozzarella and a thin and crispy pizza crust, and you have a win win pizza.

Ingredients

What you will need for this pizza:

• Pizza dough. Homemade or store-bought. We used our homemade pizza dough.
• Fiordilatte, or mozzarella. The pizzaiolo prefers fiordilatte because it contains less water, and when cooked, it leave a less soggy center.
• Asparagus. You will need half of a bundle. With the rest of the asparagus you can make asparagus lemon risotto, asparagus croquettes, asparagus potato frittata, spaghetti primavera with roasted asparagus and tomatoes.
• Evo oil, salt, and pepper.
• Garlic, slivered. Or you can grate it and dress the asparagus with it.
• Parmigiano, the real deal, freshly grated.
• Pistachio pesto. We used one I bought in Palermo, Italy. We have an easy recipe here, if you want to make your own, or buy a good quality one. More so, simply add chopped/crushed pistachios.

Let's make Asparagus Pizza with Garlic and Parmigiano

• First of all, clean your asparagus: snap the ends off, and cut them to fit the pan from the center to the border of the pizza. Keep the stems for soup or any other recipe. Dress in evo oil, salt, and pepper.
• Secondly, stretch your homemade or store-bought pizza dough onto a lightly oiled round pizza pan.
• Lightly brush the surface of the pizza with evo oil.

• Then, add morsels of fiordilatte broken up by hand.
• Top the fiordilatte with the asparagus working around in a circle, with the tips touching the edges of the pizza.
• Add grated Parmigiano, slivers of garlic, and a few drizzles of pistachio pesto.
• Finish with a drizzle of evo oil, then bake in a 425°F preheated oven for 15-20 minutes.

What a fabulous Pizza Night!

Certainly, if you, like us, love your weekly Pizza Night, this Asparagus Pizza with Garlic and Parmigiano will not disappoint. We loved the flavors and textures going on in this pizza! Not to mention the smell, absolutely incredible.

Why you will love this pizza

The crust stays crispy, the fiordilatte melts nicely, the asparagus stay nice and al dente, the Parmigiano offers a nice saltiness, and those slivers of garlic are nutty and full of flavor. The pistachio pesto is a luxurious dimension of texture. All in all, a well rounded pizza, that is equally beautiful.

Enjoy!

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