Shaved Asparagus Pizza

For the pizza dough:
Mix together flour, salt and yeast in a bowl. Add water and olive oil and stir until mixture comes together into a ball.

Dump dough and any bits left behind onto a lightly floured surface. Knead the dough into a smooth ball. Knead it for only a minute or two.

Lightly coat the bowl with olive oil and place the ball of dough in the bowl. Roll the dough around so it has a layer of oil and won’t stick to the bowl. Cover with plastic wrap and come back in 2 hours or once it has doubled in size.

Dump the risen dough out on the floured counter and press the air out with the palm of your hand. Fold the dough back into a ball, cover, and let sit for 20 more minutes.

Sprinkle a pizza stone or baking sheet with cornmeal and preheat oven to 500ºF.

Roll out your dough. I stretched mine with my hands to achieve the size and shape I wanted. You are looking for a thin crust about 12 inches in diameter.

For the toppings:
Use the tough end of the asparagus as your handle and lay it flat on a cutting board. Using a vegetable peeler create long shavings of asparagus. (It was a little tricky at first but after a few, I had it down. They don’t have to be perfect.) Make all stalks into shavings and discard the tough ends. Toss the shavings with olive oil, salt, and pepper.

After you have your dough stretched out and on your pizza stone or baking sheet, sprinkle on Parmesan cheese, followed by the mozzerella. Place asparagus on top.

Bake pizza for 10–15 minutes (mine took 10 minutes and I probably could have pulled it out a couple minutes sooner) or until brown and bubbly. The asparagus will be lightly charred but that’s what makes it so good!

Take it out of the oven and sprinkle sliced scallions on top. Slice, eat and enjoy!