When I thought up, made, and then presented this pizza for dinner I was feeling mighty proud of myself. It looked gorgeous, was the epitome of Spring, and tasted fresh and light. Kele, on the other hand, thought that it was good but that it did NOT belong in the pizza category due to the inadequate amount of cheese (it had feta cheese and not ALL pizza has to have cheese as its star I argued!). So I’m sticking to my guns and calling in a pizza. Yet no matter what you call this dish, you are bound to call it delish. And honestly, the green garlic pesto is reason enough to try it. I used the yummy leftovers in sammies, with fish and on turkey burgers all week long!
1 -2 yellow onions, thinly sliced
Pinch of Salt
1/3 cup plus 3 tablespoons of olive oil
1 bunch green garlic, roughly chopped
1/3 cup walnuts
1/3 cup Parmesan
1 bunch asparagus
Zest of 1 lemon
2-3 ounces feta cheese, crumbled
pizza dough (I used whole wheat from Trader Joes)
2 tablespoons cornmeal
Preheat the oven to 500 degrees.
Heat a sauté pan with 2 tablespoons of olive oil, then add onions once hot. Add a pinch or two of sea salt as that will help the caramelizing process. Stir onions frequently until they become nice and browned. I usually let mine go about 40 minutes, or the length of time it takes me to prepare the rest of the pizza.
Make the pesto by adding green garlic, walnut, Parmesan and olive oil in a food processor and blend until smooth. And using a vegetable peeler, shave asparagus to make thin ribbons. Don’t break off the bottom part of the stalk until after shaving, as this gives you a good grip while peeling. Toss shaved asparagus in a bowl and toss with 1 tablespoon of olive oil and lemon zest.
Roll out your pizza dough on a floured surface and place it on a cookie sheet that has been sprinkled with two tablespoons of cornmeal (this will prevent your pizza from sticking to the sheet). Then evenly spread pesto on dough – you will have some left over, which makes for a great sandwich spread – and add caramelized onions, shaved asparagus and crumbled feta.
Bake for 8-10 minutes, remove from oven and let cool.
{ 1 comment }
That has more than enough cheese to be a pizza! I make roasted veg pizzas with none whatsoever, and they’re amazing. And I’ve had traditional cheese-free pizza in Italy, so I completely support your naming decision.
To get to the point, it looks delicious.
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