Monday, May 15, 2017

Spring Pizza with Asparagus & Peas


They're here!

NJ asparagus are finally available in the Garden State.

I've been cheating and using Mexican asparagus which has been very good, and California, when I can find it.
Beggars can't be choosers.

You can use this topping on any pizza crust you like, but I love it on Naan bread.

I buy packages of Indian Naan bread. I love them for easy lunches or quick dinners, and they make the best flat bread pizzas.

Here I spread some of that delicious pea pesto (recipe here) over the Naan.
Then I piled some sliced NJ asparagus, fresh mozzarella, speck (smoked prosciutto from Italy) and some peas on top.


Bake or toast in the toaster oven for about 10 minutes until cheese is bubbling.

A sprinkle of sea salt & pepper and a drizzle of my good olive oil......and if you have some fresh herbs.....throw them on too.


SO GOOD.

Lunch is served. Take a slice.


1 comment:

phoebegirl said...

Your pizza looks very tasty! I've been OD'ing on local NC asparagus for the past month. Love it grilled & then topped off w/ a runny egg, or in a frittata. My all-time favorite recipe is one Martha Stewart first had on her show back in '99. It's a grilled asparagus & onion wrap w/ a lemon couscous salad. She's even got an easy recipe for the grilled flatbread. You must try it at least once. It's a keeper!!!