Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Asparagus, Goat Cheese & Prosciutto Pizz




Source of Recipe


Williams-Sonoma Kitchen.


List of Ingredients




1 Tbs. extra-virgin olive oil, plus more for
drizzling
1 red onion, thinly sliced
Salt and freshly ground pepper, to taste
Dough for one 12-inch pizza, made in a bread
machine (see related recipe at right)
Cornmeal for dusting
1/4 lb. goat cheese, crumbled
6 asparagus spears, ends trimmed, spears
cooked until tender and cut into 2-inch pieces
2 Tbs. grated Parmigiano-Reggiano
cheese
1 Tbs. chopped fresh oregano
4 to 6 paper-thin slices prosciutto


Recipe



Place a cast-iron pizza pan in an oven and preheat to 450°F.

In a sauté pan over medium heat, warm the 1 Tbs. olive oil. Add the onion and cook, stirring occasionally, until tender and translucent, about 5 minutes. Season with salt and pepper and transfer the onion to a bowl.

Roll out the dough into a 12-inch round. Lightly dust a baking peel with cornmeal and lay the dough on top. Lightly brush the dough with olive oil and spread the onion on top, leaving a 1/2-inch border. Scatter the goat cheese over the onion. Scatter the asparagus on top and season with salt and pepper. Sprinkle with the Parmigiano-Reggiano and half of the oregano.

Carefully slide the pizza onto the preheated pizza pan. Bake until the bottom of the crust is golden and the cheese is bubbly, about 15 minutes. Remove the pan from the oven. Arrange the prosciutto on the pizza, sprinkle with the remaining oregano and drizzle with a little oil. Let cool for 5 minutes before serving. Serves 2.