Currently experiencing Monday Morning anxiety #thestruggleisreal.
Or more like, #iputwaytoomuchsugarinmycoffeeandicantstopshaking
Now picturing how in seven years there is a very strong chance my life synopsis will be comparable to Matt Foley’s, however praying that the van at the very least is an airstream.
Thank you Mondays, for bringing out my inner negativity and making me look at the glass half empty (you’re too kind).
But you know what could turn this frown upside down?
This white and green asparagus spring pizza with onions caramelized in truffle oil.
Yeah. That did the trick.
I use both white and green asparagus for this pizza. However if white asparagus is not available please just go ahead and use green. White asparagus is a little more mild in flavor and the stalks must be peeled before consumption. The color difference comes from the white asparagus being deprived of sunlight (which is a process known as etiolation, therefore, no chlorophyll). I chose to use both varieties for aesthetic purposes and to up my table talk game.
Truffle oil really brings some warmth to this meal and highly recommend using it over any other oil that you may have sitting in your pantry. A little goes a long way.
The recipe that I used for the pizza dough is definitely a favorite of mine, that you can find here. It’s incredibly easy to make, and nothing beats homemade dough. If making your own dough however sounds like a daunting task, go to your nearest pizza parlor and ask if you can purchase a ball of their dough, most great restaurants will not hesitate and will usually only charge you a couple of bucks (or throw it in for free).
This recipe makes two large flat bread pizzas (or two 14″ round disks) however I cut the recipe in half for myself, and used the other half for some killer garlic knots (recipe to come). You may also freeze the dough and save it for a rainy day.
This dough rises a lot in the oven, so if you feel like you have rolled it out way too thin, you haven’t. trust me. unless of course you’re complete ripping the dough. then you probably did go too far and are more than likely experiencing some intense muscle cramps in your forearms.
- 1 Bunch green asparagus, ends trimmed
- 1 bunch white asparagus, peeled and ends trimmed
- 1 large yellow onion, sliced into thin strips (i used my mandolin)
- 15 oz ricotta
- ¾ cup grated parmesan
- 10 basil leaves, chiffonade (stacked,rolled and sliced thinly into long strips)
- 3-4 tbsp truffle oil
- Salt & Pepper to taste
- Pizza Dough rolled out into 2 14" disks, or 2 long rectangles (see link in recipe notes for recipe)
- First preheat your oven to 425 degrees.
- Next on an overturned baking sheet, or pizza stone, sprinkle surface generously with cornmeal (flour may be used) to prevent dough from sticking. Roll dough out into which ever shape you want for your pizza and lay on surface. Cover with a damp cloth until ready to use (prevents drying out).
- Next in a medium pan over medium heat add 1 tbsp truffle oil. Add your thinly sliced onions and caramelize for about 30-40 minutes, stirring every 5 minutes or so to prevent onions from crisping up (reduce heat if onions are cooking too quickly). Do this until desired caramelization is reached (the longer the sweeter and more intense the flavor will be).
- In a small bowl add your ricotta and basil strips. Mix together.
- In a large bowl add your white and green asparagus and 1 tbsp truffle oil. Toss.
- Once onions have finished caramelizing, you may begin assembling your pizzas.
- Assemble each pizza dividing all ingredients in half, beginning with the ricotta basil mix. Next sprinkle a couple tbsp of parmesan. Add your caramelized onions and then a row of your asparagus. Sprinkle with remaining parmesan cheese and then drizzle with remaining truffle oil. Lightly salt and pepper on top and then place in oven for about 17-20 minutes, or until asparagus and cheese are beginning to brown. This will ensure a nice texture for the asparagus.
- Slice and serve with a little fresh parmesan on top.