For the ASPARAGUS WEEK finale, this one's all me! A pizza topped with asparagus, mushrooms, shallot, garlic and cheese--yum!
The dough recipe I use is here. It will make two pizzas, so either cut the recipe in half, or make the whole thing and freeze half for later.
Once the dough has risen and been punched down, preheat your oven to about 425 degrees. While it's preheating, throw in a few peeled cloves of garlic wrapped in aluminum foil.
Chop up one shallot and three or four mushrooms and saute them in a pan with a little olive oil until the onions are nice and caramelized. While that's cooking, get your asparagus ready (about 15 spears) by breaking off the ends. Also, roll out your pizza dough on a floured surface, then transfer to a baking sheet.
When everything else is ready to go, brush the rolled out dough with olive oil. Take the garlic out of the oven, smash it up, and smear it on the dough as well. Arrange the asparagus spears so they're nice and pretty, then pour on the mushrooms and onions. Last but not least, tear or chop up your cheese (I used Tallegio) and scatter it on top.
Bake the whole thing for about fifteen minutes, or until the edges of the dough start to get nice and brown. Then--eat it!
Sadly, with that I must declare an end of ASPARAGUS WEEK. Honestly, at the beginning of the week I though I might be tired of the little green guys by today, but with all the variations it hasn't gotten monotonous at all. Let's recap, shall we?