Whole-and-Hearty Asparagus Pizza

Ingredients
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

Kale and Bacon Broth

 

A comforting soup made with cheap ingredients like fresh kale and bacon.

Preparation Time:  40 - 45 minutes

Ingredients:

2tbsp sunflower oil

1 large red onion, peeled and sliced

2 cloves garlic, peeled and crushed

6-8 rashers smoked streaky bacon, chopped

500g (1lb) potatoes, peeled and cut into chunks

1 litre (1¾ pints) ham or vegetable stock

200g (7oz) kale, finely shredded

Salt and ground black pepper

Directions: 

1. Heat the oil in a large pan and add the onion, garlic and bacon. Cook over a medium heat for 7-10 minutes, stirring occasionally, until the ingredients have started to turn a light golden colour.

2. Add the potatoes to the pan and cook for a further 2-3 minutes, stirring occasionally. Pour in the stock and bring the mixture to the boil. Reduce the heat and then simmer the broth for about 15-20 minutes, until the potatoes are soft.

3. Remove the pan from the heat and use a potato masher to break up the potatoes, leaving them slightly chunky.

4. Return the pan to the heat and bring to the boil, then add the shredded kale to the pan and simmer for about 5 minutes, until the kale is just tender. Season to taste and serve straight away.

*3-4 Servings

Per Serving:

Calories per serving: 324

Fat per serving: 19g

Saturated fat per serving: 5g

SOURCE:  Kale and Bacon Broth

Kale