In the end Hubby agreed that this was a pretty amazing pizza! It was hard not to devour the whole pie last night but we managed to save some for lunch today. We just threw it back on the pizza stone for a few minutes and it was just as good as last night. I know this will be making an appearance on our menu again very soon. I just HAD to get this recipe out to you so you can make this pizza soon and enjoy all that asparagus out there!!
Extra virgin olive oil, for brushing
1 lb asparagus spears
4 oz fresh mozzarella, thinly sliced
5 oz spreadable garlic herb cheese, such as Boursin
Kosher salt and pepper, to taste
Preheat oven and a pizza stone at 500 for at least 30 minutes. Allow pizza dough to come to room temperature during this time. After 30 minutes roll out the pizza dough to a 12-14 inch round and place on a pizza peel generously covered with cornmeal or semolina. Lightly brush dough with extra virgin olive oil.
Cut the tough stems off the end of the asparagus spears. Using a vegetable peeler, shave each spear into thin ribbons. This looks like a LOT of asparagus, but it cooks down nicely.
Place the sliced mozzarella on the pizza dough in an even layer. Pile shaved asparagus on top of mozzarella. Dot the top of the pizza with chunks of the Boursin cheese. Sprinkle with kosher salt and freshly ground black pepper.
Transfer pizza to pre-heated pizza stone. Having enough cornmeal on your pizza peel is crucial for the pizza to slide smoothly off of the peel and onto the stone. Bake about 12-14 minutes or until the cheese is bubbly and the crust is brown. Remove from the oven. Allow to cool slightly before serving.
Slightly adapted from Annie's Eats