Spring Pizza with Asparagus and Herbed Cheese
This is a delightful, light and flavorful pizza for a spring brunch or girls’ night. It comes together in no time at all.
Using Vicolo corn meal crust gives the dish another layer of delicious flavor that can’t be matched.
In addition to knowing where asparagus is grown, one of the telltale signs of fresh asparagus is its squeak. Perfectly fresh asparagus squeaks a bit when lightly squeezed, not unlike the way a good artichoke squeaks when squeezed. Check out Robbie Sigona’s tips for how to select asparagus to learn more!
Spring Pizza with Asparagus and Herbed Cheese
This is a delightful, light and flavorful pizza for a spring brunch or girls’ night. It comes together in no time at all. Using Vicolo corn meal crust gives the dish another layer of delicious flavor that can’t be matched. Adapted from EatingWell. Serves 2.
Ingredients
Ingredients:
- 3 Tbsp. Sigona’s Fresh Press extra virgin olive oil divided (Mix it up! Use Sigona’s Garlic Oil for more flavor. See note.)
- One 9-inch Vicolo corn meal crust regular or gluten-free
- About 2/3 of a bunch of fresh asparagus about 19 stalks or about 2/3 lb.
- 2 Tbsp. chopped chives
- Salt and pepper to taste
- 3 Tbsp. herbed soft cheese such as Boursin Garlic & Fine Herbs
- 2 Tbsp. freshly grated Parmigiano Reggiano
Instructions
- Brush the pizza crust with 2 tablespoons of olive oil and allow to sit for 5 to10 minutes, while preparing the rest of the ingredients.
- Trim asparagus spears to about 3 1/4-inches long (saving the rest for another recipe); slice any thicker stalks in half lengthwise. Toss asparagus in a bowl with the 1 tablespoon olive oil, 2 tablespoons of chives, salt and pepper.
- Spread on the soft herbed cheese. Arrange the asparagus in a circular pattern, tips facing out. Finish with a sprinkling of grated Parmigiano-Reggiano on top.
- Bake according to package directions. Enjoy!
Notes
Our olive oils and balsamics, such as our garlic olive oil, are available in our markets and online at www.sigonas.com.
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