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Although I love it, I really try and stay away from cooking, ordering, eating too much pizza around here. We like to consider it a treat, which it usually is. And as with most things, it always tastes better when you've made it yourself. I found this recipe at The Smitten Kitchen, and tweaked it just a little bit. It didn't really need tweaking, but it's always fun to try and make something your own. The taste of this was fantastic–gooey, cheesy, savory, with that slightly grassy twang of asparagus. Served with a simple green salad and dinner was made.

Shaved Asparagus Pizza

adapted from The Smitten Kitchen

Makes 2 thin crust 12-inch pizzas

1 or two pies of your favorite pre-made pizza dough
1 pound asparagus
1/2 cup grated Parmesan
1/4 cup Pecorino Romano
1 pound mozzarella, shredded or cut into small cubes
2 teaspoons olive oil
1/2 teaspoon coarse salt
Several grinds black pepper
1 small leek, thinly sliced
2 cloves of garlic, minced

Preheat your oven to the hottest temperature it goes, or about 500 in most cases. If you use a pizza stone, have it in there.

With a vegetable peeler, thinly shave each asparagus stalk about an inch above the end of the stalk. Once I got to a point where the stalk was too thin to keep shaving, I just placed the whole piece in the bowl. Discard the tough ends. Toss peelings with garlic, olive oil, salt and pepper in a bowl.

Roll or stretch out your pizza dough to a 12-inch round. Sprinkle pizza dough with Parmesan, then mozzarella. Pile asparagus on top and add the leeks, and Pecorino. Bake pizza for 10 to 15 minutes, or until edges are browned, the cheese is bubbly and the asparagus might be lightly charred. Remove from the oven and immediately, then slice and eat.