This delectable pizza tastes like Spring! A light an crispy crust forms the perfect base for an unusual topping-- a flavourful balance of Parmesan and mozzarella cheeses, chives, asparagus and ripe olives. Oven-baked, this healthy pizza makes a great lunch or snack. Pull some fresh asparagus from your garden patch or the produce stand, and enjoy this easy Spring recipe.
You'll need:
For the crust: Your favorite yeast or quick-bread or pre-made pizza crust. (I'm using a gluten-free yeast-raised bean and rice flour mixture)
For the Topping: 1/4 cup Parmesan cheese, finely grated; 1/4 cup mozzarella cheese, grated; 4-6 asparagus spears; 10-12 chives; 5-6 ripe olives (I used sun-dried red); 1 tablespoon olive oil; cayenne pepper powder sea salt to taste
Method: Prepare the pizza crust according to chosen recipe. Roll out or press into pizza pans.
Wash asparagus spears. Using a vegetable peeler, hold stalk by tough end, and peel off long strips. When you reach the core, set it, and the tip aside. Discard tough stem end. Put the peeled strips in a large bowl.
Finely chop tips and inner core of asparagus stalks. Chop chives into tiny pieces or snip with scissors. Add to asparagus strips in bowl.
Remove pits and cut ripe olives into small pieces. Add to asparagus. Sprinkle with salt and cayenne pepper. Drizzle olive oil over top. Toss well to coat with oil.
Sprinkle the Parmesan cheese on the pizza crusts, and then cover with grated mozzarella.
Spread asparagus, olive and chive topping evenly over pizza crusts. Bake in a hot oven until crust is crisp and topping is lightly browned.
Remove pizza from oven. Cool slightly, slice and enjoy!
For thoughts about meditation in the kitchen, visit zen-cuisine: a mindfulness blog
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