I’ll admit, I’ve been slacking off the last few weeks. First Andy was out of town, and then we had out-of-town guests, then we took a mini-vacation, and then things got busy for me at work. All of that translates to almost no time to blog (although, thankfully, there has still been time to make dinner).
In the middle of that whirlwind, I was able to finally take a road trip with some girlfriends to the nearest Trader Joe’s. I figured it was time to see what all of the fuss was about. (It’s about a two-hour drive to get there from my house, and I know people who make the
pilgrimage trek trip regularly. I needed to know why.) I have to say, I wasn’t blown away. I did pick up some orecchiette (since I have a hard time finding it for a reasonable price at my standard grocery store) and a couple other items (dried apricots and roasted red peppers), but overall, I was underwhelmed.
The real “win” of the Trader Joe’s trip (aside from the quality time with some of my all-time favorite people) was the asparagus. It was decently priced, and since I am SO ready for spring, I bought a bunch. And thanks to a fantastic pizza that we had in Bayfield (Brie, caramelized onions, roasted red peppers and chicken, anyone?), I couldn’t stop thinking about a pizza with caramelized onions. How about a shaved asparagus pizza with caramelized onions? With bacon too, because, well, it’s bacon. Who’s with me? 🙂
I’d made an asparagus pizza once before, with my usual hand-tossed style crust, and I felt like it was too much crust. So, this time around, I decided to try a thinner crust, and while I’m typically a more-bread-is-better girl, I felt like the thin crust was just what this pizza needed. (Does this mean there’s room in my life for more than one kind of pizza crust? What’s next? More than one chocolate chip cookie?)
I don’t know if it was the onions, the crust, the bacon or some magical quality in the Trader Joe’s asparagus, but the pizza was an all-out success. As in, the best thing we ate all week. Maybe I need another road trip. 😉
Shaved Asparagus Pizza with Bacon and Caramelized Onions
For the crust:
1/2 cup warm water
1 1/4 teaspoons active dry yeast
1 1/2 cups/190 grams all-purpose flour
1 teaspoon salt
olive oil for the bowl and pizza pan
cornmeal for the pizza pan
For the toppings:
1 large yellow onion, thinly sliced
1 tablespoon unsalted butter
1 tablespoon and 1 teaspoon olive oil, divided
pinch of salt
pinch of sugar
1/2 lb. fresh asparagus spears
4 slices of bacon, cooked until crisp and crumbled
4 ounces of mozzarella cheese, shredded
1/2 ounce shredded Parmesan cheese
Preheat oven to 200 degrees, and then turn the oven off, keeping the door closed to retain the oven temperature.
Pour the warm water into the bowl of a stand mixer and sprinkle the yeast on top of the water. Let the mixture stand until the yeast is dissolved and foamy, about 10 minutes. Add the flour and the salt to the bowl and attach the bowl to the mixer. Using the dough hook, mix the dough on medium speed until it comes together in a large mass. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 5 minutes. Take the dough out of the bowl and wipe out the mixing bowl. Brush some olive oil in the mixing bowl and return the dough to the bowl.
Cover the mixing bowl with plastic wrap and place in the warmed oven. Allow dough to rise until doubled, about 30 minutes.
While the crust is rising, prepare the toppings. Melt the butter and one teaspoon of olive oil in a large, heavy skillet. When the butter has melted, add the onion slices, salt and sugar. Cook the onions over medium low until the onions are soft, golden brown and caramelized, only stirring occasionally.
Meanwhile, “shave” the asparagus. Hold the large end of the asparagus and run a vegetable peeler down the length of the stalk, creating thin ribbons. (Some of mine were thinner than others, and it all worked out OK.) Discard the tough, woody ends of the asparagus stalk.
When the dough has risen, remove it from the oven and preheat the oven to 425. Lightly oil a pizza pan with olive oil and sprinkle with cornmeal. Stretch the dough out into a 12″ round and brush the crust with about a tablespoon of olive oil. Spread the caramelized onions all over the crust. Pile the asparagus ribbons on top of the onions. Sprinkle with the crumbled bacon, and then cover the pizza with the mozzarella cheese. Top with the Parmesan cheese.
Bake until crust is golden and cheese is melted, bubbly and browned, about 15 minutes. Remove from oven, slice into wedges and serve immediately.
Click here for a printable version.