Gayle Wolf, a Great West Newspaper staffer based in Okotoks, shares a new favourite – a pizza her son discovered on a trip to Italy last year. "He doesn't really like asparagus, but he raved about this pizza. So I just had to recreate it."
Asparagus Gorgonzola Pizza
Ingredients:
- Your favourite large pizza crust (I use Molinaro’s Cauliflower crust for gluten free)
- 200 ml Alfredo sauce (approx), (I use Classico)
- 2 cups, grated mozzarella (approx)
- 125 gm Gorgonzola (approx) or your favourite blue cheese
- 6-8 asparagus spears, enough to cover the crust (thicker spears work best)
- 1-2 Tbsp olive oil
- 1/4 c thinly sliced red onion
- 1/3 cup pine nuts (approx), worth every penny!
Directions:
- Preheat oven as per your pizza crust instructions.
- Spread the Alfredo sauce to cover the pizza crust
- Evenly spread the grated mozzarella to cover
- Cover with small chunks of Gorgonzola
- Break the tough ends off the asparagus spears
- Holding the tip of the asparagus , shave long strips of the asparagus stalk using a vegetable peeler, keeping the tips for garnish
- Mix the asparagus strips with 1-2 tbsp oil and the thinly sliced red onion
- Spread the asparagus mixture on top of the cheeses (fairly thick as shown in the photo as it cooks down)
- Sprinkle the pine nuts along with the asparagus tips, on top
- Bake as directed for the crust (approx. 12-15 minutes, broiling the last minute or so to brown the top, if desired)
- Let cool slightly before slicing
Pairs perfectly with a glass of Italian Pinot Grigio - enjoy!
