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Courtesy of Pizzeria Paradiso.

eatyourpizza.com

Asparagus Pizza

The bright flavors of tarragon and lemon enhance the taste of the asparagus and sing of springtime. For a deeper flavor profile, roast larger pieces of asparagus and scatter them on the pizza instead of using the sliced raw asparagus.

Makes one 12-inch pizza

Ingredients:

  • 10 spears asparagus
  • 1 teaspoon olive oil, plus more for drizzling Kosher salt, to taste
  • Freshly ground black pepper, to taste 1 small fresh tomato
  • 4 ounces Fontina cheese
  • 1 ball Paradiso Dough Cornmeal, for sprinkling
  • 1 teaspoon finely chopped fresh tarragon
  • 5 very thin slices red onion Zest of 1 lemon

Preparation:

1) Place a pizza stone on the top rack of a cool oven. Set the oven to broil and preheat the pizza stone for 30 minutes.

2) Grasp each asparagus spear and bend it until it breaks. Discard the bottom piece. Cut each spear into thin slices on the diagonal. Place the asparagus in a mixing bowl and toss it with the 1 teaspoon oil, salt, and pepper. You should have 1 1⁄4 cups sliced asparagus.

3) Cut the tomato into 1⁄4-inch dice, discarding the core. You should have about 1⁄2 cup.

4) Cut the cheese into 1⁄3-inch dice. You should have about 3⁄4 cup.

5) On a floured work surface, flatten the dough ball with your fingertips and stretch it into a 12-inch round.

6) Sprinkle a pizza peel with cornmeal and lay the pizza dough round on it. Scatter the asparagus pieces onto the pizza dough, leaving 1⁄2 to 3⁄4 inch of dough uncovered around the outside edge. Scatter the diced tomato on top of the asparagus. Sprinkle with the tarragon. Scatter the cheese evenly over the pizza. Arrange rings of onion evenly on top of the cheese. Sprinkle the pizza with salt and drizzle with oil.

7) Give the peel a quick shake to be sure the pizza is not sticking to the peel. Slide the pizza off the peel onto the stone in the oven. Broil for 1 minute. Turn the oven temperature to the highest bake setting and cook for 5 minutes. Quickly open the oven door, pull out the rack, and with a pair of tongs, rotate the pizza (not the stone) a half turn. Cook for 5 minutes more.

8) Using the peel, remove the pizza from the oven. Sprinkle the lemon zest over the top of the pizza. Cut into slices and serve.

Note: Be sure to cut the asparagus very thinly. If the asparagus is cut too thick, then it will not cook thoroughly in the oven.

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Berry Pizza

This pizza starts with an almond-basil pesto. With its greenish brown hue, it may not seem like a good base for dessert, but trust me—basil and berries are a match made in heaven. Lemon and honey elevate this union into a sophisticated and delicious conclusion for any meal. Use smaller berries whole and slice or dice large berries into smaller pieces. A drizzle of honey finishes this pizza. Its flavor will be in the forefront, so choose a good quality honey with a flavor you enjoy.

Makes one 12-inch pizza

Ingredients:

  • 1⁄2 cup whole almonds
  • 10 medium fresh basil leaves Zest of 1 lemon
  • 1⁄2 cup mascarpone cheese
  • 2 tablespoons honey, plus more for drizzling Pinch of kosher salt
  • 2 cups mixed fresh berries
  • 1 ball Paradiso Dough Cornmeal, for sprinkling 12 to 15 lemon supremes 1⁄4 cup slivered almonds

Preparation:

1) Place a pizza stone on the top rack of a cool oven. Set the oven to broil and preheat for 30 minutes.

2) Place the whole almonds in the bowl of a food processor and process until coarsely chopped. Add the basil and lemon zest and process until finely chopped.

3) Add the cheese, the 2 tablespoons of honey, and the salt and process until blended.

4) In a small bowl, toss half of the berries with a drizzle of honey. Set aside.

5) On a floured work surface, flatten the dough ball with your fingertips and stretch it into a 12-inch round.

6) Sprinkle a pizza peel with cornmeal and lay the pizza dough round on it. Spread the almond-basil mixture onto the pizza dough, leaving 1⁄2 to 3⁄4 inch of dough uncovered around the outside edge. Arrange the lemon supremes on top of the almond-basil mixture. Scatter the slivered almonds and the remaining berries over the pizza. Drizzle liberally with honey.

7) Give the peel a quick shake to be sure the pizza is not sticking to the peel. Slide the pizza off the peel onto the stone in the oven. Broil for 1 minute. Turn the oven temperature to the highest bake setting and cook for 3 minutes. Quickly open the oven door, pull out the rack, and with a pair of tongs, rotate the pizza (not the stone) a half turn. Cook for 3 minutes more.

8) Using the peel, remove the pizza from the oven. Drizzle liberally with honey and cut into slices.

9) Mound the reserved berries in the center of the pizza and serve.

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