This post is sponsored by Ancient Trees Olive Oil. All opinions are my own.
I just started cooking through River Cottage VEG and I am so impressed with the number of interesting and easy vegetable recipes in this cookbook. I saw a recipe for Asparagus Pizza that looked so good I decided I needed to have it for lunch.
If you remember I live a bit out in the sticks.. to get to any real grocery store takes me 20 minutes, so I snooped around in the fridge and this is the simplified version of Hugh Fearnley-Whittingstall asparagus pizza that I came up with.
I genuinely recommend that you use whatever cheese you have on hand and whatever vegetables to make a pizza. I think we get too stuck in the,
"I need mozzarella and tomato sauce." to make a pizza.
I always keep a pre-made crust in the freezer and making a pizza, especially in the warmer months, is a good way to clean out your refrigerator without making soup.
The one thing I do recommend is that you add a quality extra-virgin olive oil to your pantry, one like Ancient Olive Trees Olive Oil that has a mild fruity flavor to it; which makes it very versatile. Unlike most olive oils on the market Ancient Olive Trees creates a rich "tree-to-table" flavor by picking their olives while they are still green and pressing them within hours of picking.
A quality olive oil when used for drizzling on a pizza or a salad makes a big difference in the taste of the dish. Keep this rule of thumb in mind especially when cooking Mediterranean food: The less ingredients in a dish the better the quality of those ingredients need to be... because you are going to taste EVERYTHING.
by Diane Balch
Inspired by Asparagus Pizza in River Cottage VEG by Hugh Fearnley-Whittingstall
Preparation: 10 minutes serves 2 - 4
1 12 inch prepared pizza crust (I used Better Bread Company Gluten Free Pizza Crust)
1/2 cup of grated cheese: recommend gruyere or cheddar
Extra-Virgin Olive Oil (EVOO): recommend Ancient Olive Trees Olive Oil
12 asparagus spears blanched 2 minutes
1 small onion sliced and sautéed
1) Pre-heat oven to 400 degrees.
2)Blanch the asparagus and saute the onions.
3) Brush pizza crust with EVOO.
4) Sprinkle cheese on the pizza crust. Top with onions and then asparagus and pepper.
5) Bake until crust and cheese starts to brown approximately 7 to 10 minutes.
NOTE: Cooking time and temperture may need to be adjusted depending on the pizza crust's cooking directions.
As a member of this cooking group I have agreed not to print the recipes from this book unless they are published. We encourage you to get a copy of this cookbook.
Weekly Menu Plan:
Sunday: Piperade Stir-Fry with Italian Sausage over Rigatoni
Monday: Memorial Day Picnic at Pool Club
Thursday: Pinto Bean Tacos with Green Salad
Friday: Spaghetti and Meatballs with Green Bean Salad
Saturday: Basil and Shrimp Quinoa