1 bunch fresh, thin Asparagus -40-50 stalks
1 tbsb garlic olive oil, or extra virgin olive oil
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.
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
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.
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
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.