Makes 1 thin crust 12-inch pizza
1 batch of your favorite pizza dough, homemade or store bought
1/2 pound fresh asparagus
1/4 cup grated Parmigiano Reggiano or Grana Padano
1/2 pound Mozzarella du Bufala, drained from whey and sliced
2 tablespoons olive oil
1/2 teaspoon coarse salt
1 clove garlic, minced
Black Pepper and Red Pepper flakes (to taste)
juice of half a lemon
Preheat oven to 450, putting a pizza stone or cast-iron griddle in the lowest rack to warm.
Hold the butt-end of the asparagus and drag a peeler across the asparagus base and tip to create long, ribbon-like cuts. Although you would normally cut and discard the tough ends of the asparagus, it’s better to leave them on as it gives you a handle to grip. Discard unused ends of asparagus, or save for the soup pot.
Toss the asparagus ribbons with olive oil, lemon juice, garlic, salt and pepper. Toss in grated cheese and mix to combine. Generously cover a pizza peel with cornmeal or flour. Roll out dough to 12-inch diameter. Spread the slices of the mozzarella over the top of the pizza, then top with asparagus. Bake for 10-15 minutes until the cheese is bubbling and the dough is nicely browned on the edges.