Asiago is a soft to semi firm cows’ milk cheese. The texture and flavor can vary depending on its age. It can be sliced, shaved or grated. I look for the most flavorful Asiago, not the least expensive. When using a high-quality Asiago you can use less on your pizza. The amount of Asiago used in the recipe below is very low cost, and a little goes a long way. Remember, it’s about quality not quantity. Many operators don’t realize how versatile Asiago is. It can be used on pizzas, pastas, soups, sandwiches, salads, charcuterie boards and appetizers. I prefer to use it as a finishing ingredient. For pizza, it can be cooked. If you were to cook it, I recommend placing your Asiago underneath mozzarella because Asiago can brown easier. Here is a great recipe using Asiago.
- 1 8 ½- to 13-ounce dough ball
- 7 ounces whole milk shredded mozzarella
- Drizzle of balsamic reduction/glaze
- 2 to 3 strips smoked bacon (lightly par cooked and cut ½ inch)
- Grated Romano to taste
- 1 ½ to 2 ounces shaved Asiago
- 3 tablespoons fig preserve (preferably imported)
- Open/stretch your pizza into a 12- to 14-inch round.
- Add your mozzarella, leaving a ¼- to ½-inch border.
- Evenly place bacon over mozzarella and place your pizza into the oven.
- Take your pizza out of the oven when finished and cut into desired slices.
- Evenly top pizza with the following ingredients in this order: spoon and spread on your sweet fig preserve, grated Romano, Asiago and spiral balsamic reduction.
- Serve.
