Asparagus Pizza

As I was uploading pictures of this dish, I noticed Deb's post in my google reader and stopped in my tracks.   A shaved asparagus pizza--seriously??   It's not that I don't drool over everything in her smitten kitchen, because I do.  And every recipe I've made from her site has been a winner.

It's just that I made a shaved asparagus pizza.

Great minds think alike?

While the recipes seem different at first, you'll find many aspects of the pizza I made a couple of weeks ago in the tweaks section.    I made the pizza twice, but only photographed it the first time, so you might notice a few differences between the photos and the recipe.   I hope that doesn't deter you from making it, as it would be a perfect summer pie!


Shaved Asparagus-Egg Pizza w/Truffle Oil
Recipe by Shannon
Serves 2

pizza dough (I used a portion of Jenna's recipe made with white whole wheat flour, ~6-8oz)
3-4oz goat cheese
~1T milk
10-12 asparagus spears (or more, I lost count)
2 eggs
sea salt
freshly ground pepper
black truffle oil

Place pizza stone in oven and preheat to 425deg.

Mix goat cheese with milk using the back of a spoon until it becomes spreadable, almost saucy.     Holding the tough end of the asparagus spears, use a vegetable peeler to create thin shavings of asparagus.  This works best when the asparagus is laying flat on your counter or cutting board.  Discard the tough ends.   Crack the eggs into a bowl (two bowls, or one at a time).   Roll out pizza dough to the size of your pizza stone or pie plate (I usually use a light dusting of cornmeal or flour).

Once the pizza stone has preheated, transfer the dough to the pizza stone.  Spread the goat cheese over the dough, then top with shaved asparagus.  I made two little pockets in the asparagus for each of the eggs, then carefully added the eggs to the pizza.  Sprinkle with some salt and pepper.   Bake for 10-12min, until the crust is nice and crispy and the egg is barely set (I was going for a runny yolk, but overshot a bit).  Remove from oven, drizzle generously with truffle oil, slice and serve!


I got some black truffle oil as a christmas gift, and it was my first time trying it.  It smelled much stronger than it tasted.  Does anyone know if this always the case?  I expected it to impart a stronger flavor to the dish, but it was happy as a subtle complement to the fresh asparagus.  Have you ever tried asparagus on pizza?