1/2 lb fresh asparagus
Kosher salt to taste
Freshly ground pepper to taste
2 tbsp extra virgin olive oil
1/2 large sweet onion
4 tbsp butter, divided
1/2 lb mushrooms
Whole wheat or white pizza dough
Olive oil
5 slices bacon, cooked and cut into small pieces (optional)
6 oz shredded mozzarella cheese
3 tbsp grated or shaved Parmigiano-Reggiano cheese
Method
Preheat oven to 400 degrees.
Spread fresh asparagus on baking sheet with sides.
Sprinkle with salt and freshly ground pepper.
Drizzle lightly with olive oil.
Mix well, using hands. Spread out in single layer.
Bake 10 minutes.
While asparagus is roasting, slice sweet onion thinly and saute in 1 tbsp of butter until caramelized, about 10 minutes, then set aside.
Slice mushrooms; saute in 1 tbsp of the butter until they give up their liquid and are browned, about 10 minutes; set aside.
Prepare the pizza dough by rolling out on a floured surface, transfer to pizza baking sheet brushed lightly with a little olive oil, and brush dough lightly with more olive oil.
Cut cooled asparagus into 1-2 inch pieces.
Layer ingredients onto dough in this order: caramelized onions, bacon pieces, mushrooms, asparagus (in a pinwheel arrangement, if desired), mozzarella and Parmigiano Reggiano.
Bake for 15-20 minutes, or until dough is crusty and browned on edges, and cheese has melted. Allow to cool 5-10 minutes before serving.
SOURCE
Pizza
