It’s been a month since I last wrote about pizza. Time to change that.
If you’re wondering how I plan pizza nights — whether I open the fridge, grab a handful of whatever’s about to expire, and pile it onto silky dough — the answer is yes. That’s basically my method.
How do you know me so well?
Yesterday I made it through the day with the Backstreet Boys on loop. Not exactly surprising if you know my music tastes. The surprising part: my husband walked in and started singing Britney’s “Toxic” right along with the station — almost in tune. He usually groans when he hears the “abysmal lines” I love blasting, so that moment was pure comedy.
“Toxic” will never go out of style. Agree?
I’ll admit the prosciutto on this pie was inspired by those crispy ham croque madames I love. Thin prosciutto crisps up like super-thin bacon and becomes addictively crunchy — total comfort-food territory. If you’re vegetarian, it’s easy to leave the prosciutto off and still have a fantastic pizza.
What I love most about this pizza — besides the balsamic glaze — is how the asparagus spears crisp up. I roast my vegetables hard and fast until they’re almost caramelized; use thin asparagus spears and they’ll roast beautifully on a pizza. If asparagus pizzas aren’t your thing, I made a bacon-and-egg asparagus personal pizza last year that’s also great and might tempt you if you like brunch flavors on pizza.
Springtime Mushroom, Asparagus + Prosciutto Pizza with Balsamic Glaze
Yield:
1
pizza, serves about 4
45 minutes
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Ingredients
- 1 batch of your favorite pizza dough
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 8 ounces fontina cheese, freshly grated
- 1 shallot, diced
- 1 pint sliced baby bella mushrooms
- 8 asparagus spears, ends removed and chopped into thirds
- 4 ounces prosciutto, torn
- 1/2 cup fresh peas
- 8 ounces fresh mozzarella cheese, sliced
- 1/4 cup finely grated romano cheese
- balsamic glaze for drizzling
Instructions
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Prepare dough 1–2 hours ahead of time. Preheat oven to 400°F.
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Place dough on a baking sheet or pizza peel and shape as desired. Brush with olive oil and sprinkle with minced garlic. Add half the fontina (some under the toppings helps things stick), then arrange shallots, mushrooms, asparagus, prosciutto and peas evenly. Top with sliced mozzarella and the remaining fontina.
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Bake 25–30 minutes, until the cheese is golden and bubbly. Remove, sprinkle with romano, and drizzle balsamic glaze over the top before serving.
Did you make this recipe?
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I appreciate you so much!
P.S. I post a lot of pizza recipes. Would you prefer I include the full dough recipe every time or simply link to it? I don’t want to be repetitive — what’s easier for you?