Tuesday, May 26, 2009
Asparagus, fontina, red onion slivers, and olives make this a purple pizza we adults won’t be embarrassed to gleefully bite into. With no kid toppings to speak of, you can grab that glass of vino, a nice fussy salad, your purple pizza, and head out to dine alfresco.
1 (12 to 14 inch) stretched beet pizza dough on a pan (See notes below for recipe link)
1 Tablespoon extra virgin olive oil
1 recipe Garlic Cream Sauce (recipe below)
1 cup mozzarella
3/4 cup fontina (Italian preferably), or gruyere cheese
¾ cup grilled and chopped asparagus (plus olive oil for grilling)
½ cup thinly sliced red onion
1/4 cup sliced olives, any variety
¼ cup Parmesan Reggiano
Coarse salt & fresh cracked pepper to taste
Garlic Cream Sauce
1 Tablespoon unsalted butter
1 Tablespoon olive oil
1 clove of garlic
1/2 cup heavy cream
1/8th teaspoon coarse sea salt
1/8th teaspoon fresh cracked pepper
1/4th cup Parmesan Reggiano
In a saucepan melt the butter and olive oil together over medium heat. Add the garlic and sauté for about 30 seconds until fragrant. Turn the heat to medium low and add the rest of the ingredients, but add the cheese last so it doesn’t hit the hot pan and seize up. Stir constantly until thickened.
If the sauce looks a little thin don’t worry. It will thicken considerably as it cools.
Directions for Pizza
1. Make the Garlic Cream Sauce.
2. Heat up the grill to hot and close the lid.
3. Rub the asparagus in a little olive oil and season with salt and pepper. Grill until cooked through, but not mushy. Remove from heat and chop into 1 ½” pieces.
4. Brush the pizza pan lightly with olive oil and sprinkle with cornmeal. Stretch and roll the dough and place on the pan. Brush with 1 Tablespoon olive oil. Spoon on as much Garlic Cream Sauce as desired.
5. Top pizza with the mozzarella, fontina or gruyere, asparagus, red onion slices, olives, parmesan, and sprinkle with salt & pepper.
6. Set the pizza on the grill and close the lid. Turn grill to medium high and cook for 5 to 8 minutes or until cooked through. Turn to medium for a thicker crust pizza and cook longer. Remove onto a cookie sheet with tongs.
7. Let rest for about 5 minutes. Cut into wedges and serve.
1. Beet pizza dough recipe can be found at http://www.thecookingphotographer.com/2009/05/purple-pizza-dough-sneaks-in-vegetable.html.
2. See http://www.thecookingphotographer.com/2009/04/lets-talk-dough-pizza-dough.html for information on pizza dough and grilling techniques.
Recipe by Laura Flowers