You may have seen this pizza behind the glass in the prepared food area at your local Whole Foods Market, but never tried it 🤣. I love this pizza so much, but the nearest Whole Foods is around 40 minutes one way, so I decided recently to start making it at home.
The key to this pizza is the Parmigiano Reggiano cheese topped with shaved asparagus tossed in olive oil with lemon zest scattered across pre-made pizza dough (cause who has time to make pizza dough?!?.. not me). Now, I add prosciutto but you can actually make this pizza with just asparagus or you can use other vegetables.
A vegetable peeler makes shaving the asparagus pretty easy. I like to apply a thin layer of crème fraîche and a few cracks of black pepper as a base. Another option is mascarpone.
Prosciutto goes well with the flavors, and if you like meat on your pizza, it's good on this one. But it's totally optional. The pizza is considered vegetarian without the prosciutto.
I always use premade dough like those available at Trader Joe’s or Whole Foods.
The most important things are to let your dough rest overnight in the refrigerator, then stretch it gently into shape, and to crank your oven to a nice 450-475F.
The key to this pizza is the Parmigiano Reggiano cheese topped with shaved asparagus tossed in olive oil with lemon zest scattered across pre-made pizza dough.
• 1 pound pre-made pizza dough
• Flaky sea salt, to taste
• 2 tablespoons crème fraîche
• black pepper, to taste
• about 6 medium stalks of asparagus, woody ends trimmed, shaved with a vegetable peeler
• 1 teaspoon olive oil
• 2 teaspoons of lemon zest
• 1 green onion stem, thinly sliced
• 1 cup of finely shredded parmigiano reggiano
• 2 thin slices of prosciutto, torn into bite-sized pieces
• 1/2 teaspoon red pepper flakes (optional)
1. Take out pre-made pizza dough one hour prior to prepping your ingredients.
2. After the pre-made dough has been out for about 45 minutes of the hour. Pre-heat your oven to 475° F (or based on the pre-made dough package instructions).
3. Stretch the pizza dough into a circle as large as will fit nicely on your pizza baking pan. Sprinkle lightly with sea salt, focussing especially around the edges.
4. Spread a thin layer of crème fraîche over the dough, leaving about a one-inch from the edges and then top with a little cracked black pepper.
5. Place the shredded parmigiano reggiano on top of the pizza
6. In a medium mixing bowl combine the shaved asparagus, olive oil, lemon zest, green onions, red pepper flakes, and toss until well combined.
7. Spread the asparagus mixture over the cheese in a roughly even layer.
8. Place the pizza in the oven, and 3 minutes before the pizza is done remove pizza from oven and top with prosciutto and return to oven to finish cooking.
Note: If you like crispy cooked prosciutto add before cooking the pizza and if you don’t like the prosciutto cooked at all. Add after you remove it from the oven
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This looks amazing! I love the idea of using Creme Fraiche here. 💕💕
These look so lovely! I love the idea of using pizza dough. We make TJ pizza all the time and often have like half a bag of dough left. Next time we do, I'll make these for breakfast the next day. Thanks for sharing :)
These tacos look amazing!