By Eve Fox, The Garden of Eating
1 prepared pizza crust *
1 small to medium-sized ball of fresh mozzarella, grated
3 strips of bacon, chopped
1 small to medium-sized onion, peeled and either sliced or chopped
6 spears of cooked asparagus **
A few tablespoons of goat cheese
A handful of fresh basil leaves, washed, dried and chopped
Sea salt and freshly ground black pepper to taste
1. Preheat the oven to 425 degrees F. While the oven is heating, cook the bacon over medium-high heat in a frying pan or cast iron skillet. After much of the fat has rendered out but before the bacon is really crispy, toss the onions into the pan and cook, stirring frequently, until they are soft and sweet - roughly 10 minutes.
2. Grate the mozzarella, slice the asparagus spears and chop up the fresh herbs. Once everything is prepped, it's time to assemble the pizza. Place the crust on a heavy baking sheet and begin with a layer of onions and bacon. Add half the mozzarella and then the asparagus slices. Add the rest of the mozzarella, the herbs and the goat cheese. Season with salt and pepper to taste.
3. Put the pizza into the oven and bake for 8-12 minutes, until the edges of the crust are browned and the cheese is bubbling. the exact timing will depend on what type of crust you're using. A crust that is pre-cooked will require much less time than one that is not and thicker crusts require more time than thinner ones so just check often if you're unsure.
*Notes: I've had decent results with pre-baked organic ones from Trader Joe's but I also like to use flatbread or lavash – they're wonderfully thin and crisp up beautifully. If you want to make your own crust, click here for a good dough recipe.
** You can use grilled, roasted, steamed or sauteed asparagus, though the steamed and sauteed ones run the least risk of burning in the oven since they're moister, sliced into whatever size and length you like.
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