Friday, May 10, 2013

Iowa White Spread Asparagus Pizza

A springtime pizza featuring the gorgeous La Quercia Iowa White Spread, caramelized pear, asparagus and WI Sheep Dairy Cooperative Pecorino, and small amount of cubed mozzarella.

I made a whole wheat pizza crust.  Heated oven to 500 degrees and put baking stone on the top rack.  Turn broiler on for ~10 mins once oven is heated and prior to baking pizza.  (Cook's Illustrated tip! - it really heats up the stone.)

After rolling out the crust and another slight rise (I make rectangular pizzas - fits better on the peel, the stone, and the cooling rack).  Baked empty crust for 3-4 mins; just enough to 'toughen up' the crust.  Remove and let cool.

I spread the Iowa White spread, pear, asparagus and shaved Pecorino and a small amount (approx. 1/4 cup) of small cubes of mozzarella.  Bake until golden.  It was spectacular.

And for Susan - here's a photo of the barn cats.



1 comment:

Barb said...

that looks so good! I'll have to try that recipe. Love your cats :-)