Shaved Asparagus Pizza

Yesterday I was bemoaning the approaching end of the asparagus season.

But it's not quite over, and I wanted to make a dinner that would really showcase my favorite vegetable. This recipe has been circulating around the blogosphere lately and each time has caught my eye, so I gave it a go.

The cheese, the garlic, the crust, the asparagus, the amazingness -- um -- YUM!! The flavors are the perfect combination and all complement each other.

But let me give two warnings.

Number one, it was not cheap. The 5oz. package of Boursin cheese cost almost $7!! I suppose paying around $10 for a homemade pizza isn't outrageous, but it's a bit cost-prohibitive for us to make it a regular weeknight meal during asparagus season.

The second warning is that while this is undeniably the best pizza crust I've ever made, or even had, it's not quick. You can substitute your own quick pizza crust recipe but if you go with this longer method (about two and a half hours from start to finish) you will not be disappointed. Seriously, it's better than Pizza Hut and at least on par with if not better than Papa John's crust. Chewy, crunchy, light, perfect.

This meal garnered my husband's rare two-head-nods-eyes-wide-open-look-down-to-the-left reaction.

And that made it totally worth it.

Shaved Asparagus Pizza

Ingredients:
Pizza dough (from Baking Illustrated via Annie's Eats)
3 or 4 Tbsp. Olive oil, 1/2 tsp. garlic powder, pinch salt, pinch red pepper flakes, for brushing
8 oz. asparagus spears
4 oz. fresh mozzarella, thinly sliced
3 oz. spreadable garlic herb cheese, such as Boursin or Rondele

Kosher salt and freshly ground pepper

Directions:

Preheat the oven and a pizza stone at 500˚ F for at least 30 minutes.  Roll out the pizza dough into a 12-14 inch round.  Lightly brush the surface of the dough with olive oil mixture.

Cut the tough woody stems off the ends of the asparagus spears.  Use a vegetable peeler to shave the spears into ribbons.  Use more ribbons than you think you need because it will cook down in the oven.

Place the sliced mozzarella over the pizza dough in an even layer.  Pile the asparagus shavings over the top of the mozzarella.  Dot the surface of the pizza with the garlic herb cheese.  Season with kosher salt and pepper.

Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 12-14 minutes.  Remove from the oven and let cool slightly before slicing and serving.

Source: adapted from Annie's Eats which was adapted from The Tasty Kitchen Blog

If you need me, I'll be in the fridge polishing off the leftovers.