![\"Apizza\"](\"https:\/\/www.skilletchronicles.com\/content\/wp-content\/uploads\/2010\/04\/Apizza.jpg\" "\\"Apizza\\"")
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I wasn’t planning on posting another asparagus recipe this spring.\u00a0 Really, I wasn’t.\u00a0 But the local asparagus is still so gorgeous at the farmers market that I find myself buying it every week.\u00a0 Then this recipe landed in my in-box last week in a newsletter from Pizza Antica<\/a> and all bets were off.<\/p>\n Chef and owner Gordon Drysdale is a pizza genius who’s turned his original pizzeria at San Jose’s Santana Row into a mini-chain with locations in Lafayette and Mill Valley.\u00a0 I’ll never be able to replicate his thin crust but I’m grateful that he’s willing to give out some of his recipes now that I don’t get into San Jose that often.<\/p>\n The secret of this recipe is great asparagus and preserved lemon, that marvelous salty, tart condiment from the Middle East.\u00a0 You can make your own<\/a>, but it takes time. Or look for it in Middle Eastern markets.\u00a0 The pizza is best with the real thing but you also can substitute the zest of a lemon, as I did in the photo above, for a touch of citrus tang that sets off the fresh flavor of roasted asparagus. An extra sprinkle of sea salt will help balance the flavors.<\/p>\n Drysdale also calls for roasted garlic, which serves as a mellow, nutty backdrop to the asparagus and fresh mozzarella.\u00a0 If you want to skip that step, mince a couple of garlic cloves and use them instead.\u00a0 Just be sure to cover the minced garlic well with the other toppings so it doesn’t burn in the high heat of the oven.\u00a0 My garlic-loving spouse prefers this version.<\/p>\n For the asparagus, the chef advises slicing it thinly and I’m sure that works best with fat stalks.\u00a0 For slender stalks, though, it’s better to cut them into lengths of 1\u00bd to 2 inches.\u00a0 They’ll cook through quickly in the oven.<\/p>\n I’ve included a pizza dough recipe from a previous post if you need one.\u00a0 Trader Joe’s pizza dough is good, too, and a bargain at about $1 a package.<\/p>\n If you’re running out of fresh ideas for spring’s best vegetable, try this pizza.\u00a0 It’s so good, I had to share.<\/p>\n Pizza dough<\/a> Preheat oven to 500 degrees with a pizza stone inside.<\/p>\n Roll out dough very thinly and paint with olive oil.\u00a0 Paint dough with the roasted garlic puree, leaving 1 inch from the edge.<\/p>\n Sprinkle a layer of grated fresh mozzarella over all.\u00a0 Place a layer of asparagus over the cheese, packing slices closely together but not on top of one another.\u00a0 Sprinkle Parmesan, salt and pepper on top and bake for 4-5 minutes, or until browned and bubbling.<\/p>\n Remove from oven, top with preserved lemon and tarragon, and serve.<\/p>\n Gordon Drysdale, chef and owner of Pizza Antica<\/em><\/div>\n","protected":false},"excerpt":{"rendered":" I wasn’t planning on posting another asparagus recipe this spring.\u00a0 Really, I wasn’t.\u00a0 But the local asparagus is still so gorgeous at the farmers market that I find myself buying it every week.\u00a0 Then this recipe landed in my in-box last week in a newsletter from Pizza Antica and all bets were off. Chef and … Continue reading Asparagus one more time\u2013on pizza<\/span> ASPARAGUS PIZZA WITH PRESERVED LEMON<\/strong>
\n1 10-inch pizza<\/em><\/p>\n
\n1 tablespoon olive oil
\n1 tablespoon roasted garlic puree
\n\u00bd cup grated fresh whole milk mozzarella
\n1\u00bd cups thinly sliced raw asparagus
\n1 tablespoon dried preserved lemon
\n1 teaspoon tarragon leaves, snipped
\n1\/3 cup grated Parmesan cheese
\nSalt and freshly ground black pepper to taste<\/p>\n