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Asparagus Pizza

Asparagus and Gorgonzola are a sophisticated combination for a pizza. Why not give it a try!
How to get more veggies in your diet? Put 'em on a pizza. Photo: Gayle Wolf

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 
  • 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!
  • 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!