"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Asparagus, Goat Cheese & Prosciutto Pizza Recipe

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This recipe for Asparagus, Goat Cheese & Prosciutto Pizza, by , is from Anita's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Perroots
Added: Wednesday, May 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbs olive oil (& extra for drizzling)
1 red onion
salt & pepper,
dough for one 12" pizza,
cornmeal for dusting,
1/4 lb goat cheese (crumbled),
6 asparagus spears (cooked until tender & cut into 2" pieces),
2 Tbs Parmigiano- Reggiano cheese,
1 Tbs fresh oregano (chopped),
4-6 slices proscuitto

Directions:
Directions:
Put pizza stone in oven and preheat 450F.
In a saute pan over medium heat, warm olive oil. Add onion and cook until translucent (about 5 min). Season with salt & pepper & transfer to bowl.

Roll out dough into 12" round. Sprinkle cornmeal lightly on transferable surface (flat pan or marble surface)and put dough on top. Brush dough with olive oil and spread onion on top, leaving an edge. Scatter goat cheese over onion. Sprinkle asparagus on next add parmigiano and half of oregano. (May add salt & pepper, if desired).

Carefully transfer pizza to preheated pizza stone. Bake until bottom of crust is golden and cheese bubbly, about 15 minutes. Remove from oven and arrange proscuitto on pizza, sprinkle with remaining oregano and drizzle with a little oil.

Number Of Servings:
Number Of Servings:
2+
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
We prefer fresh basil rather than oregano.

 

 

 

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