I have seen this pizza a lot lately on the interwebs. Probably because it is asparagus season, but certainly because it’s super tasty! It’s a nice change from a traditional tomato sauce pizza. A long time ago Matt had some co-workers over for a pizza party and when he helped me plan the evening the Annie’s Eats version of this pizza made it on the menu.
Now that it is asparagus season, Matt and I had a taste for some right around when I found this version. I think I like the laughing cow garlic and herb cheese version more than the one that uses Boursin cheese. The laughing cow cheese is cheaper, better for you (I get light), and comes in cute wedges that make a nice snack with a few crackers! I also prefer shredded mozzarella to the fresh on a pizza, but that is a matter of personal preference.
To prepare the asparagus, first wash it and then break one to see where the woody part starts. I usually cut the whole bunch to that length. To shave the asparagus just use your veggie peeler and be careful! I don’t try to shave the tip. When I get to the end of the piece I just leave the tip intact. I found it easiest to shave the asparagus right at the edge of the cutting board to allow the peeler to get more than one slice. We only used about half the bunch on the pizza, but in hindsight I could have added more, especially around the edges. But the leftovers made a nice side vegetable later in the week!
Recipe (From Pennies on a Platter)
- 1 pizza dough (we buy ours at a local pizza place, but homemade or store bought would also work)
- ½ bunch asparagus (or more) shaved
- olive oil
- 1 cup shredded mozzarella
- 4 wedges of laughing cow garlic and herb spreadable cheese (or 3 oz of another brand)
- A pinch of pepper
Preheat the oven to 450F. Brush the crust with a thin layer of olive oil. If desired you could sprinkle with garlic salt, but I think the garlic cheese packs enough punch! Spread the mozzarella over the dough, then the shaved asparagus, then crumble the garlic and herb cheese on top. Sprinkle the pinch of pepper over the top and bake the pizza for 12-15 minutes until the crust is light brown. Let it cool a minute or two before eating.