Vino
Andy Powell
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La Belle Cuisine - More Main Dish Recipes

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"I stick to asparagus which still seems to inspire gentle thought."
~ Charles Lamb

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At the Pizza Place
Pam Ingalls
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Framed

Pizza with Asparagus and Smoked Ham
Food & Wine Archives

Wine Recommendation: A clean, light white, such as the 1997 Torres
Viña Sol from Spain or the 1997 Domaine de la Jalousie Sauvignon from
France, is a refreshing choice.

Servings: 4

1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 pound medium asparagus - peeled, trimmed to 5-inch lengths
and halved lengthwise
1/2 pound smoked ham, sliced 1/4 inch thick and cut into
2-inch-long matchsticks
3 small scallions, sliced
Salt and freshly ground pepper
1/4 pound mild provolone or Fontina cheese, shredded (1 cup)
1 pound pizza dough, at room temperature
(purchased frozen pizza dough)
2 tablespoons freshly grated Asiago, Parmesan
or sharp provolone cheese

1. Preheat the oven to 500 degrees F. Preheat a pizza stone or generously
oil a large baking sheet. Heat 1 tablespoon of the olive oil in a large skillet. Add the asparagus and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes; transfer to a bowl. Add the ham and scallions to the asparagus and season with salt and pepper. Let cool slightly. Add half
of the shredded cheese.
2. On a lightly floured surface, roll or stretch the dough to a rough 14-inch round. Transfer the dough to a floured pizza peel or rimless cookie sheet,
or to the oiled baking sheet. Top the pizza with the asparagus mixture,
leaving a 1-inch border of dough. Brush the border with the remaining 1 teaspoon of olive oil. Scatter the grated cheese and the remaining shredded cheese over the top.
3. Slide the pizza onto the hot stone, if using, and bake for about 10 minutes on the stone or 16 minutes on the baking sheet, until the crust is golden
and the cheese is bubbling. Transfer the pizza to a rack and let cool
slightly
before serving.
- Grace Parisi
 

Feature Archive Recipe:
Pizza Plenty
 

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