Asparagus:
1 bunch fresh, thin Asparagus -40-50 stalks
1 tbsb garlic olive oil, or extra virgin olive oil
Sea Salt
Fresh Cracked Pepper
Zest of 1/2 lemon
On a baking sheet, lay asparagus out in a single layer. Drizzle with olive oil and toss to coat. Season with salt and pepper.
Bake for 12-14 minutes at 450 degrees.
Sprinkle with lemon zest.
Sauce:
2 tbsp garlic olive oil, or extra virgin olive oil
2 tbsp flour
1 1/2 cups whole milk
1/2 tsp fresh minced garlic
Zest from 1/2 lemon
2-3 tsp fresh lemon juice
Salt
Fresh cracked pepper to taste
Warm the oil in a small saucepan.
Whisk in flour until smooth. Gradually whisk in the milk and bring to a boil over medium high heat. Reduce heat and simmer until sauce thickens. Whisk in fresh garlic. Remove from heat and add, lemon juice, lemon zest, salt and pepper to taste.
Crust:
2 tsp yeast
1 cup + 2 tbsp warm water
3 cups flour
2 tsp salt
1 tbsp garlic olive oil, or extra virgin olive oil
Additional ingredients:
Cooked chicken breast, or rotisserie chicken, shredded
2 tbsp fresh Thyme, snipped
1 1//2 – 2 cups shredded mozzarella
Mix dry ingredients together.
Stir in olive oil and water.
Knead either by hand, or with mixer until dough is smooth.
Cover and let rise, about 1 hour.
(Dough can also be made in a bread machine.)
Spread dough to desired size and thickness.
Lightly cook for 7-10 minutes at 450 degrees before adding toppings.
To assemble pizza:
Spread sauce onto toasted crust, top with chicken, thyme, and cheese.
Bake at 450 degrees for 12-14 minutes. Remove from oven and top with roasted asparagus.
Makes either two 12 inch pizzas or one 14 inch thick crust pizza.
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