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Pizza with Shaved Potatoes and Asparagus

    Pizza with Shaved Potatoes and Asparagus

    Gouda cheese, baby potatoes, and shaved asparagus. This dish is great for a light spring supper or as a simple snack for a gathering. You should consume asparagus while you still can.

    Asparagus is in season right now, and it’s begging to be utilised in creative ways. A beautiful green tangle may be made by slicing the spears thinly with a vegetable peeler, which I then like to sprinkle over pizza.

    To kick off the spring season right, try some with some roasted potato pieces and gouda cheese.

    You may get faster cooking and crispier crusts by cranking up the temperature in your oven as high as it will go.

    Each pizza has to bake for about 10–12 minutes, or until the crust is golden and the cheese is melted and bubbling. Heaven.

    Put the first pizza in the oven and let the eager masses devour it while you finish the others.

    Ingredients

    • Make or buy two 1-pound balls of pizza dough.
    • Dust the baking sheets with cornmeal.
    • Rolling flour
    • Baby red or yellow potatoes, approximately 1 1/2 pounds (about 16), cut very thinly
    • About 3 tablespoons of olive oil, with extra for drizzling
    • Salt & pepper, to taste
    • 16 thick asparagus stems (roughly 1 pound) (about 1 pound)
    • 6 ounces Gouda or fontina cheese, sliced

    Method

    1. Get the oven ready by preheating it:

    If you have one, set a pizza stone on a lower rack in your oven. Get the oven as hot as it can go, preferably 550 degrees Fahrenheit.

    2. Pre-shape the pizza circles and let them rest:

    Put the dough on a heavily floured surface, and divide it into four equal halves. Making sure to work with one piece at a time, roll it into a ball and then flatten it into a disc about an inch thick, dimple it with your fingers as you go. This is merely a preliminary shape to facilitate further shaping.

    Keep the first disc covered with a clean dish towel while you do the same with the rest of the dough. While you have the veggies ready, let the dough discs 10 to 15 minutes to rest. So, the dough may rest before being shaped.

    3. Precook the potatoes:

    In a mound in the centre of a baking sheet, place the potato pieces. Put in a pinch of salt and pepper and drizzle with oil (1 Tbsp). Combine and put down in a single, unbroken layer.

    Bake for 10 minutes, or until the potatoes are cooked. Let cool momentarily.

    4. Prepare the asparagus:

    Trim approximately 1/2 inch from the bottom of the asparagus stalks. Holding a spear by its bud end, shave long, thin slices using a vegetable peeler. To prevent the stalk from being scraped, turn it often. The leftover spear core should be cut into pieces about an inch long.

    Sprinkle the remaining 2 tablespoons of oil, salt, and pepper over the asparagus and toss to coat. Putting aside.

    5. Make pizza rounds by:

    Sprinkle a coating of cornmeal on a pizza peel, a rimless baking sheet, or the back of a baking sheet. (You may use a baking sheet instead of a pizza stone if you don’t have one.)

    To make a spiral, lift one piece of dough by its edge and twirl it like you’re gripping a steering wheel (alternatively, roll with a rolling pin). Keep at it until you have an oval about 12 inches long and 8 inches wide, or a circular about 10 inches in diameter.

    Place it on the pizza peel and move the pan back and forth to ensure the dough is not sticking (sprinkle additional cornmeal below if it sticks) (sprinkle extra cornmeal underneath if it sticks.)

    6. Add the toppings and bake the pizza:

    Layer a quarter of the potatoes, a quarter of the cheese, and a quarter of the asparagus on top of the pizza circle.

    Slide the pizza onto the baking stone to bake (or bake on a baking sheet if you don’t have a pizza stone).

    Toast the crust and cheese for 10 to 12 minutes, or until the crust is brown and the cheese is bubbling. To take the pizza from the oven, use a pizza peel and place it on a cooling rack.

    Get the other pizzas ready to go in the oven as well. Two pizzas may be baked on a pizza stone side by side if the stone is big enough.

    7. Serve:

    Fresh off the oven, pizza is ideal. Slice and serve each pizza as it comes out of the oven rather than waiting for them to finish cooking. If you’d prefer serve pizzas all at once, quickly re-warm any pizzas that cooled by putting them back in the oven for a minute or two.

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