It’s pizza time. Again. It’s a weekly occurrence in our house and no complaints here since it’s one of my favorites. I like to have some extra dough on hand, stashed in the freezer, so with a little forethought dinner is a breeze to make. It’s a great way to make a tasty dinner and clean out the fridge since you really don’t need much of any ingredient as a topping.
For this version I kept it seasonal and tried to highlight the great fresh spring asparagus we have available right now. I combined it with some really good sopressata, mozzarella, Vidalia onion and finished it off with some fresh parsley and lemon zest to brighten it all up. I was pretty pleased with the combo so I would recommend it. But, create your own pizza combo and let me know what you come up with in the comments below.
I like to have some extra dough on hand, stashed in the freezer, so with a little forethought dinner is a breeze to make.
I went over my standard dough recipe in my previous pizza post, Pizza: All About That Dough. Check that out for the dough recipe. I go into detail about how I like to make it, bake it and a few accessories and tips I use that are pretty helpful. Once you have the dough, this recipe is a quick one.
with Sopressata & Lemon Zest
- 1 batch of dough – recipe here
- 1 bunch asparagus
- Dash of olive oil
- fresh mozzarella – get a lower moisture variety if you can find it
- Sopressata – I used Creminelli’s, it’s really good
- Vidalia or white onion
- lemon zest
*I made 4 smallish pizzas with this recipe – each around 8-10” in diameter
Make sure your dough is at room temperature and preheat your oven to as hot as it’ll go. I set ours to 500° F.
Slice and prep all ingredients. I cubed the mozzarella, and thinly sliced the onion and sopressata. I also tossed 2” diagonal slices of asparagus with a bit of salt and olive oil.
Stretch out the dough and top with mozzarella, sopressata, sliced onion and asparagus.
Slide pizza into oven and bake till the cheese is bubbly and the asparagus is slightly charred. It’ll usually take around 10 mins, but keep an eye on it since ovens can vary.
Once it’s out of the oven, let the pizza cool for a few mins and then top with some fresh parsley and a good zest of lemon. Eat up!