Spring time is when food starts to become more fun for me. All the interesting produce starts to slowly come into season again, teasing their way forward to the bounties of summer. One such beacon for me: asparagus. I love the stuff and will probably be eating it on a nearly daily basis in all forms for as long as it is locally in season.
I tend to love asparagus prepared simply–either grilled with a bit of citrus or paired with something tangy and creamy. This dish leans more in the latter direction: a freshly made pizza topped with asparagus, wilted swiss chard, and goat cheese. Do I tend to overdo it in the quantity of toppings when I make my own pizza? Maybe according to some, so top your pizza with however much you see fit–me? I’ll just be looking for excuses to eat more asparagus and this light pizza just screams spring-time for me.
My original inspiration for this is here.
- Dough: (enough for 2 pizzas)
- 3 cup flour
- 1 cup warm water
- 2 tsp extra virgin olive oil
- 1.5 tsp active dry yeast
- 1-2 tsp honey
- 1 tsp salt
- 1 bunch swiss chard
- 1.5 bunch asparagus
- 1 green onion
- 2 green garlic
- 1/2 lb goat cheese
- lemon zest
- country ham
The first step: prepare the pizza dough, allowing yourself adequate time for it to proof and all of that good stuff.
Once the dough is ready to work with, shape it to the size you want the end product to have. Set this aside for now. If you’re using a pizza stone, don’t forget to allow yourself time to warm that up (since that can easily be 45 minutes in the oven). Either way, the oven should be at 425°F.
Meanwhile, prepare all of the toppings. Somewhat finely dice up the swiss chard (leafy parts and stems–don’t you dare be one of those people who throws out the stems), onion, garlic, asparagus, and ham. Zest a lemon. Grate the parmesan and crumble the goat cheese.
Finally, toss all of the toppings in a bit of olive oil before you distribute them over the dough. Season with salt and pepper before transferring to the oven for 15 minutes or so.