Shaved Asparagus and Potato Pizza Recipe

Shaved Asparagus and Potato Pizza Recipe

How To Make Shaved Asparagus and Potato Pizza

Perfectly crusty and simply flavorful, this potato pizza is assembled with baby potatoes for the topping, plus gouda cheese, and asparagus stalks!

Preparation: 20 minutes
Cooking: 40 minutes
Total: 1 hour

Serves:

Ingredients

  • 2lbspizza dough balls
  • cornmeal,for the baking sheets
  • flour,for rolling
  • lbsbaby red potatoes,(about 16 potatoes), or yellow potatoes, thinly sliced
  • 3tbspolive oil,plus more for drizzling
  • salt and pepper,to taste
  • 16thick asparagus stalks,(about 1 lb)
  • 6ozgouda cheese,or fontina cheese, sliced

Instructions

  1. Preheat the oven to 550 degrees F or as hot as it will go.

  2. Turn out the dough onto a generously floured counter, and cut it into 4 pieces.

  3. Working with 1 piece at a time, shape into a ball and then press flat into a 1-inch thick disk, dimpling with your fingertips while flattening it.

  4. Cover the first disk with a clean dishtowel, and repeat with the remaining pieces of dough.

  5. Let the disks of dough rest for 10 to 15 minutes.

  6. Mound the potato slices in the middle of a baking sheet. Sprinkle with 1 tablespoon of oil, and salt and pepper to taste. Toss together and spread in an even layer with no pieces overlapping.

  7. Bake for 10 minutes, or until the potatoes are tender.

  8. Let cool briefly.

  9. Trim about ½-inch from the bottom of the asparagus spears. With a vegetable peeler, shave the spears into long, thin strips. Hold a spear by the bud end and scrape down the length with the peeler.

  10. Turn the stalk often until it can no longer be scraped. Cut the remaining core of the spear into 1-inch pieces.

  11. In a bowl, toss all of the asparagus with the remaining 2 tablespoons of oil, salt and pepper. Set aside.

  12. Sprinkle a layer of cornmeal over a pizza peel, a rimless baking sheet, or the back of a baking sheet.

  13. Hold up 1 piece of dough at the edge and turn it as if holding a steering wheel, letting gravity pull the dough down. Keep stretching it until the round is roughly a 12×8-inch oval or a 10-inch circle.

  14. Place it on the pizza peel and shuffle the pan back and forth to ensure the dough is not sticking. Leave the remaining rounds covered.

  15. Arrange ¼ of the potatoes, ¼ of the cheese, and ¼ of the asparagus on top of the pizza round. Slide the pizza onto the baking stone to bake.

  16. Bake for 10 to 12 minutes, or until the crust is golden and the cheese is bubbling.

  17. Use a pizza peel to remove the pizza from the oven and transfer it to a cooling rack.

  18. Prepare and bake the other pizzas in the same manner. If the pizza stone is large enough, bake 2 pizzas side-by-side at the same time.

  19. Serve hot, and enjoy!

Recipe Notes

  • If available, place a pizza stone on a lower rack in the oven.
  • Rather than waiting for all the pizzas to be done, slice and serve each pizza as it comes out of the oven. If preferred to serve pizzas all at once, briefly re-warm any pizzas that cooled by placing them back in the oven for 1 to 2 minutes.

Nutrition

  • Calories: 672.05kcal
  • Fat: 20.09g
  • Saturated Fat: 7.29g
  • Monounsaturated Fat: 8.36g
  • Polyunsaturated Fat: 3.11g
  • Carbohydrates: 98.92g
  • Fiber: 7.25g
  • Sugar: 4.16g
  • Protein: 23.88g
  • Cholesterol: 32.32mg
  • Sodium: 1180.69mg
  • Calcium: 343.04mg
  • Potassium: 819.78mg
  • Iron: 6.43mg
  • Vitamin A: 63.27µg
  • Vitamin C: 12.14mg
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