White Pizza with Asparagus & Black Olives

May 12, 2009

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Happy entertaining from Elizabeth W. Gift Baskets

The asparagus patch is in full flourish and I have asparagus coming out of my ears! Here’s one of my favorite ways to use it. Thin wedges of this rich pie make excellent nibbles for cocktail hour.

WHITE PIZZA WITH ASPARAGUS & BLACK OLIVES

(8 appetizer servings)

If you have white truffle oil on hand, add a quick drizzle to put this already decadent pie over the top. I sprinkle my parchment with a little cornmeal before I lay on the dough. It’s not necessary, I just like the subtle crunch it gives the crust.

INGREDIENTS

1 pound pizza dough, thawed if frozen

2 cloves roasted garlic 

1 ½ cups shredded mozzarella

½ cup whole milk ricotta cheese

2 tablespoons heavy cream

6 to 8 small asparagus spears, trimmed and cut into 3-inch pieces

¼ black olives, coarsely chopped

¼ cup freshly grated Parmesan

Olive oil or white truffle oil, for drizzling

DIRECTIONS

Preheat oven to 475 degrees.

Roll or stretch out dough on a lightly floured surface, pulling on corners to form a roughly 16-by-13-inch freeform rectangle. Transfer to a large, heavy parchment lined baking sheet (17 by 14 inches).

Squeeze roasted garlic from skins and gently spread on the dough using your fingers. Sprinkle on 1 cup of the shredded mozzarella.

Combine the ricotta cheese, heavy cream and a dash of salt and mix well. Dollop generous tablespoons full of the ricotta mixture over the crust, leaving some spots uncovered. Arrange the asparagus and black olives on top and sprinkle with the remaining ½ cup mozzarella.

Bake pizza until edge of crust is golden and cheese is bubbling and golden in patches, 10 to 12 minutes. Remove from the oven, sprinkle with the Parmesan and drizzle lightly with the oil. Return to the oven for another minute or two. Serve immediately. 

FIND A GIFT FOR EVERYONE ON YOUR LIST AT ELIZABETH W. GIFT BASKETS 

DSC03475PARTY ON!

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