Another post with green food...entirely coincidental I assure you.
Now I have started blogging my creations I constantly have my trusty iPhone to hand to snap every process but on this occasion, I wasn't entirely convinced that it would work so no photos were taken. Doh!
But I am so exited about this recipe that I'm blogging the ingredients and method now and will update with pictures during the week when I make another batch. It's going against my need to have pictures accompanying the post but I can't wait to share the cool recipe!
I have been wanting to put shaved asparagus on a pizza since seeing a really cool recipe on Smitten Kitchen. It looked so fresh, which is not normally something you would associate with your standard cheesy, meaty pizza.
I wanted to use a pesto of sorts for the base and thought about using peas in it for a touch of sweetness. OK, it's not technically pesto as there are no nuts, but we have parmesan and olive oil - can I still call it a pesto?
I decided to do a dummy run to test the combinations and invited my family round for pizza tasting. My sister was concerned with the choice of base, "Peas.....really?.....OK..." I had second thoughts and decided to hedge my bets, making a second pizza with mozzarella and pepperoni.
I've linked to my previous post for the dough recipe with a slight alteration to the cooking method; I'm still all about pulling the pizza to get it really thin but now I have learnt that griddling the base first in a heavy saucepan makes the base just as crispy as putting direct on the oven shelf; the added bonus being that you can make ahead of time and then place it on a normal baking sheet.
Inspired by Smitten Kitchen Asparagus Pizza
Pizza Dough (link here for my pizza dough recipe)
frozen peas (I used about 100g)
Parmesan - as much or as little as you like
Extra Virgin Olive Oil
Preheat the oven to 220oC
Separate the proven dough into four pieces. Prise each piece apart until it forms a round approx the size of your griddle pan. Heat the pan until screaming hot then carefully drop the dough in. Wait for a couple of mins and gently lift one of the sides with a spatula to see it there are grill marks. If so, flip over and briefly heat on the other side for a minute - we don't want this side crispy yet. Set aside and allow to cool slightly.
Flash cook the peas in a pan and pulse with some parmesan shavings, olive oil, salt and pepper. Allow to cool.
Hold the asparagus from the base and peel long strips with a vegetable peeler. Toss with salt pepper and olive oil.
Spread the pea pesto on the base and place the asparagus on top.