The Perfect Asparagus and Leek Pie
As the weather is warming up, Zaza can't help but think GREEN. Green for Spring! Zaza is unique for a kid in that she actually likes green vegetables. Especially asparagus spears, which she feels are handy for sports like jousting.
What follows is Zaza's Perfect Asparagus Pie recipe. Joust first, pizza second.
1 recipe pizza dough
1 bunch of asparagus (feel free to mix green and white varieties)
1 lb lightly salted mozzarella cheese
Colavita Extra Virgin Olive Oil
2-3 leeks, sliced and rinsed well
freshly ground black pepper
Heat the oven to 500°F . If using a pizza stone, allow the stone to heat up along with the oven for a half hour before baking on it.
Stretch out your dough on a flour-dusted pizza peel to about 10-12” in diameter, and brush the top with olive oil.
Peel the asparagus: Hold a single asparagus spear at the base and lay it flat on a cutting board. Using a vegetable peeler (a Y-shaped peeler works best), run the peeler lengthwise down the asparagus, creating long shavings. Repeat with the remaining stalks. Your strips will be all different sizes, but don’t worry, it will just add to the texture (and fun!). Discard the tough ends.
Place the asparagus peelings in a bowl and toss with olive oil, salt, pepper and freshly chopped thyme.
Clean the leeks thoroughly by rinsing with water. It’s easiest if you chop them first (you’ll only be using the white ends), so you can rinse all the nooks and crannies free of dirt.
Heat a skillet on the stove top over medium heat. Pour in 1 tablespoon of Colavita Extra Virgin Olive Oil. Place the chopped leeks in the skillet, and sauté until wilted, about 5 minutes.
Add the shaved asparagus, and sauté for about 3 minutes, allowing the flavors to combine.
Dollop the fresh mozzarella along the surface of the stretched out pizza dough.
Distribute the shaved asparagus and leek mixture over the top of the cheese. Sprinkle on a bit more fresh thyme.
Drizzle with Colavita Extra Virgin Olive Oil and season with salt and pepper.
Slide your pizza onto the stone in the oven and bake for 8-10 minutes.
Remove from the oven and squeeze some fresh lemon juice over the top of the pizza.