We really love pizza in our house, but items from the frozen section just won't cut it. Over the last year Nick has become quite adept at making pizza dough. His prowess, combined with the peel and baking stone my parents gave me, have us eating delicious homemade pizza at least once a week. One of our favorite ingredient combinations is asparagus and egg — perfect for spring.
Asparagus and Egg Pizza
Makes 2 small pizzas
Kosher flake salt
10 asparagus stalks, ends snapped off
3 C shredded mozzarella
Prepare dough according to instructions. Preheat oven to 500F.
Rinse the asparagus and cut in half, so that you have about 20 3-inch pieces. Take each 3-inch piece and cut in half long ways, and then again to quarter. Heat a tablespoon of oil over medium-high heat and saute the asparagus with black pepper and a generous amount of kosher salt until tender and bright green. Turn off heat and set aside.
Divide dough into two balls and roll out the first on a lightly floured surface. Sprinkle a baking peel or baking sheet with cornmeal and transfer the dough. Brush the dough with olive oil and sprinkle with Mexican oregano (about a teaspoon). Arrange half the asparagus in a single layer over the dough and cover with one and a half cups of cheese (or the amount you prefer). Crack two eggs into the center of the pizza.
Bake for about ten minutes, or until the egg whites are cooked and the pizza is golden brown. Allow to cool slightly on a cutting board and cut to serve while still warm. Repeat with remaining ingredients.
Be sure to dip your crust in the egg yolks as you work your way towards the center!