Is it safe to say that spring has finally arrived in Ohio? The thermometer has been up and down. We've had sun, rain, and even a bit of snow. I've been itching to fire up our outdoor wood burning oven, waiting for just the perfect day to make pizza. Although it's cooler than I'd like it to be, today is going to be that day. My dough is resting in the refrigerator, the toppings are prepped, and my husband has volunteered to start the fire. I'm afraid THAT is not in my skill set. I often make my own pizza dough using this recipe, but when I don't have the time, I'll substitute prepared dough from the grocery store with very good results. If you're using a conventional oven to bake pizza, I'd highly recommend a pizza stone. It'll ensure even baking and a nice crispy crust. Directions are included in the recipe.
The spring onions are chopped, while the asparagus is thinly sliced on an madoline. .I decided to use both Parmesan and mozzarella cheese for optimal flavor. Maplebrook Farms makes a delicious Cherrywood Smoked Mozzarella that tasted pretty amazing on this pizza.
Where there's smoke, there's fire....
Spring Onion Pizza with Asparagus and Smoked Mozzarella
Makes one 10-12 inch pizza
- 1 ball pizza dough, homemade or purchased
- 1/4 bunch asparagus, thinly sliced
- 1 large sweet spring onion, white and green parts chopped
- 1/4 lb. smoked mozzarella cheese ( I use Maplebrook Farms), shredded or sliced
- 1/4 to 1/3 cup Parmesan cheese, grated
- 1 T. olive oil + extra for finishing
- pinch salt and pepper
Baking pizza in a conventional oven -
One hour before baking, preheat oven to 550F. Place stone on the second highest rack.
Heat 1 T. olive oil in pan and saute spring onions until slightly softened. Season with salt and pepper. Set aside. On a well floured surface, form dough into a 10-12 inch round. Top with asparagus and onions. Add cheeses. Place on hot stone and bake for about 7 minutes until cheese is melted and dough is cooked. Place under broiler just until slightly charred. Remove from oven and sprinkle lightly with olive oil. Serve immediately.
Don't miss a single post CLICK HERE to subscribe