Asparagus and proscuitto pizza

December 5, 2011 at 10:08 pm (Recipes)

Found some fresh purple asparagus at the market the other day; it’s incredibly sweet, crisp and great for eating raw in salads, etc.  Felt like something a bit more substantial than a salad though, so decided to go for pizza instead.

Pizza dough is extremely easy to make and can keep in the fridge so you can make a big batch, divide it into portions and keep some ready for rolling out when you need it.  Worth the effort (not really much effort at all) because the texture of freshly made pizza base is so much better than the store-bought stuff.

Pizza dough recipe (makes 2 medium sized pizzas)

  • 200g “OO” or bread flour
  • 1 tsp salt
  • 1 tsp dried yeast
  • 2 tsp caster sugar
  • 1 tbs olive oil
  • 150ml warm water

1) Dissolve caster sugar in warm water, add the dried yeast, olive oil and set aside for 10 mins.

2) Sieve the flour and salt onto a clean, flour-dusted surface and make a well in the middle of the flour.  Pour the yeast mixture into the well and slowly bring in flour from the sides, mixing it into the liquid gradually.  When most of the flour has been mixed into the liquid, start kneading the dough until it forms a fairly elastic ball, dusting with flour as needed to stop it from sticking to your hands.

3) Place the dough into a large, oiled bowl and cover with a damp tea towel.  Set aside for 45 mins to an hour at room temperature until the dough about doubles in size.

4) Turn the dough out onto a clean, flour-dusted surface and knock back the dough by kneading it to push out the air.  Divide into two portions and roll each of them out to the desired thickness.  You can double this recipe, wrap the leftover portions in cling film and refrigerate until you want to use it.

Asparagus and proscuitto pizza (makes 2 medium sized pizzas)

  • 1 x pizza dough recipe from above
  • 5 spears of fresh asparagus
  • 4 slices prosciutto
  • 5 tbs tomato paste
  • 2 anchovy fillets in oil (optional)
  • 1 small ball of buffalo mozzarella
  • 2 tbs olive oil plus extra
  • 3-4 turns black pepper
  • rocket to garnish

1) Pre-heat the oven to as hot as you can get it and place a pizza stone, tile or baking tray in the oven to heat up.

2) Finely chop the anchovy fillets and mix together with the tomato paste.

3) Cut the woody ends off the asparagus spears and discard.  Thinly slice the asparagus stalks with a peeler and add to a mixing bowl with 2tbs olive oil and black pepper.  Toss to combine and set aside.

4) Divide the prepared pizza dough into two portions and roll each portion out to about 30cm diameter.  Place one base onto your heated tray or pizza stone.  Spread with half the tomato paste mixture.  Tear some mozzarella over the pizza, brush the edges of the base with olive oil and place back into the oven to cook for about 10 mins until the edges are crispy.

5) Repeat (4) with the other pizza.  As you remove each pizza from the oven, tear over a couple of slices of prosciutto and top with half of the asparagus.

6) To serve, scatter some rocket over the pizza and drizzle with olive oil




  1. leaf (the indolent cook) said,

    Looks like a healthy and satisfying pizza! The purple asparagus adds a lovely touch.

  2. Karen said,

    I love asparagus and hadn’t thought of it on a pizza. This sounds very good.

    • jok3r133 said,

      I just recently started eating asparagus raw and when it’s in season and fresh, it works so well just shaved like this and added as a topping to salads, sandwiches, wraps, the list goes on ^^ I don’t want to cook it anymore haha.

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