It is time to start thinking spring pizza, and to me, nothing says spring like asparagus. It also happens to be one of my favorite pizza toppings. It’s crunchy and fresh!
For this month’s pizza, I combined my springtime favorite with roasted shallot cream, some roasted cremini mushrooms and finished it off with some nutrient-dense and delicious peppery watercress. This recipe will yield two 12-inch pizzas with some extra shallot cream to eat by the spoonful!
Asparagus Mushroom and Shallot Cream Pizza
Author: Chris Decker
Recipe type: Pizzas
Ingredients
- 2 ounces sautéed shallot
- 1 ½ pounds ricotta cheese
- 8 spears of asparagus (blanched and thinly sliced on the bias)
- 1 pound dry roasted cremini mushrooms (20 minutes on a sheet pan in a 400 F oven. Add salt and pepper to taste)
- Lemon wedge
- Watercress
Instructions
- For the shallot cream, Use a hand blender to first finely blend the toasted shallots.
- Then, add ricotta and continue to blend until the shallots are fully incorporated and the ricotta is silky smooth.
- Stretch pizza to desired size.
- Using a spoon, drop 8 dollops of shallot cream on pizza.
- Using the back of the spoon, evenly spread the cream over the dough.
- Top with the sliced asparagus and cremini mushrooms.
- Cook pizza for 8-10 minutes in a 550-600 F oven until desired doneness.
- When pizza is finished baking, dress the watercress with a squeeze of lemon and arrange around pizza.
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CHRIS DECKER is founding Pizzaiolo & Partner at Truly Pizza, in Dana Point, California. @everythingbutanchovies on Instagram.
