Fresh California asparagus spears bring an extraordinary touch of style to the humble pizza. This tasty, colorful version, which appeals to vegetarians and omnivores alike, will win orders – and win at the bottom-line. Serve the best from the west; your customers will be glad you did!
Makes one 12-inch pizza; 8 slices
1 twelve-inch unbaked pizza dough shell
2/3 cup (4 ounces) red bell pepper, cut into 1/2-inch squares
1/2 cup (2 ounces) onion, chopped
1/2 cup (4 ounces) chopped Calamata olive
12 ounces standard fresh California asparagus, blanched
3/4 cup (3 ounces) mozzarella, shredded
3/4 cup (3 ounces) feta, crumbled
On dough shell, layer in order, red bell pepper, onion, and olives. Arrange asparagus spears, tips toward edge, in a pinwheel fashion over other vegetables. Evenly sprinkle with cheeses. Bake at 500 degrees F until crust and cheese are lightly browned, about 10 minutes. Cut into 8 wedges.
Source: California Asparagus Commission