Asparagus & Prosciutto Pizza

Ever need to make dinner, want to incorporate vegetables, but really just want pizza?  No, just me?  The other night I needed to make something quick and easy, but yummy and hopefully using some vegetables.  I could not think of anything to make, but Carter Jane and I walked down to the grocery store anyway.  On the way I remembered that asparagus is very in season and once upon a time I had made an asparagus tart on puff pastry with gruyere.  That probably couldn’t count as a dinner unto itself, but I could tweak it and make pizza!

So this asparagus and prosciutto pizza was born.  The ingredients are very simple: pre-made pizza dough (in a ball, not the pre-cooked shell thing), a ball of mozzarella, a bunch of asparagus, an onion, two cloves of garlic, and a few ounces of prosciutto.  All ingredients that will fit underneath a stroller without weighing you down to hike up the big hill that separates our house from the store (you’ve got to strategize that hill).  About the prosciutto: don’t get the fancy stuff.  It’s going in the oven, so it’s ok to get the deli brand prosciutto, just have them slice it as thinly as possible.  Save the two year aged stuff for a charcuterie board and big glass of wine night.

The prep all happens in about 30 minutes, then it bakes for 20.  Which means you can get the whole thing prepped, bathe your baby and put her to bed, then bake the pizza while you sip a glass of wine on the couch (in your dried-sweaty workout clothes that you never had the energy/time to change out of), and voila!  Dinner.  And if your husband will do the dishes, so you can actually shower and return to the couch clean and in your pajamas pre-8pm, you’re a lucky woman.

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Spring Asparagus & Prosciutto Pizza
Makes about 8 slices

Ingredients:
A ball of pizza dough
Ball of mozzarella (preferably low moisture, so it doesn’t sweat all over the pizza), sliced into thin slices
Bunch of asparagus
One sweet onion, sliced
3 ounces prosciutto (not the fancy stuff)
Two cloves garlic, sliced into thin slices

Preheat the oven to 375.  Heat a pan with olive oil to medium low.  Slice the onion and place in the pan, covered, to caramelize.  Stir occasionally and sauté for about 30 minutes.  Snap the ends off the asparagus, and add to the pan, covered, for the last 10 minutes.  Throw sliced garlic into the mix for the last few minutes.  While sautéing the vegetables, stretch the dough to cover a cookie sheet and place in the oven for 15 minutes.

After the dough is pre-cooked, drizzle olive oil over the dough.  Evenly distribute onion, garlic, and asparagus over the dough.  Add prosciutto, then place slices of mozzarella on top.  Bake in the oven for 20 minutes, or until cheese is just starting to brown.

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