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asparagus and gruyere cheese pizza

May 22, 2013 by Marin Mama 17 Comments

asparagus and gruyere cheese pizzaWe’re bringing back pizza Friday in the Grandy house, at least for the summer anyway. I just love pizza Fridays. We all hang in the kitchen, I make a big salad while the kid’s roll out the dough and assemble their pizza while talking about their week. I unwind with a glass of wine and watch them (just kidding, I do help). The kids usually create their own pizza, usually just a jar of Trader Joe’s red sauce, some pepperoni and some mozzarella cheese, easy peasy and kid friendly. John and I like a more adult pizza so I like to experiment with different combinations. I created this one night as I had tons of asparagus in the house and thought to myself, why not throw this on a pizza. I added a bit of garlic to some olive oil, threw in some gruyere cheese along with the mozzarella, just to jazz things up, and voila, a delicious pizza was created. I love when that happens. Pizza is pizza, and I love that you can just throw anything on it and have it turn out great, (well, most of the time). My next pizza idea involves some heirloom tomatoes, that is when their prices comes down of course.

This is the perfect spring-time meatless pizza. I love a good white pizza and top it off with some asparagus and gruyere cheese, well HELLO!  I’m a total cheese and carb fan, so pizza works for me. Everyone in the house, except for Eli, loved the pizza. Eli liked it, but he took off the asparagus spears on his slice. Eli just wants you to all know that he is OVER asparagus. He keeps asking me everyday when asparagus season is going to be over. He even marked his calendar. He’s so good though because he eats it without complaint every time it’s served up to him, even though he’s not a happy camper. I will say that this pizza has some pretty strong flavors with the asparagus and the gruyere cheese, it’s not your typical all american pizza, it’s more of a gourmet white pizza, but if  you like asparagus and gruyere cheese, then give this a try.

asparagus and gruyere cheese pizza

asparagus and gruyere cheese pizza:

  • pizza dough – I usually use a pre-made pizza dough from Whole Foods or Trader Joes
  • cornmeal and all-purpose flour for dusting
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 7-10 asparagus stalks, woody ends discarded, and spears thinly sliced on the diagonal – I would recommend using thinner asparagus stalks as opposed to the thicker ones.  I used 7 stalks as my dough was not that large, you may want to use more if your dough is larger.
  • 1/4 to 1/2 cup shredded gruyere cheese – I used 1/2 cup
  • 1/2 to 3/4 cup shredded mozzarella cheese – I used 3/4 cup as we like our cheese

DSC_0015Get out a small bowl and add in the 1 tablespoon extra-virgin olive oil and 1 clove of minced garlic and stir to combine. I usually do this a bit earlier so that the oil absorbs the flavor of the garlic. 

Preheat the oven to 475 degrees.

Dust a large rimmed baking sheet with some cornmeal. The corn meal helps to keep the pizza dough from sticking to the pan, and also helps to make the pizza crust a bit more crunchy. If you have a pizza stone, then go ahead and use that, I don’t own one, so I always just use my rimmed baking sheet.

Wash your asparagus stalks and break off and discard the tough ends. Slice the asparagus stalks on a diagonal. I made about 3 slices per stalk.

DSC_0007On a floured work surface roll out the dough into a rectangular shape.  A thinner dough works better here, so try and get it on the thinner side.

DSC_0018 I also take the dough and stretch it out with the back of my hands and knuckles, rotating it and working along the edges, as Zoe demonstrates below. Thanks Zoe!

IMG_4677Throw the dough onto your prepared baking sheet.

DSC_0025Take your garlic oil and brush it on the dough making sure to get the edges of the dough as well, as this helps to crisp up the crust. If you’re not a fan of garlic, you can just use regular olive oil. If you have a larger crust, then just add another tablespoon of olive oil and mince another garlic clove.

DSC_0031Arrange the asparagus slices on the dough, making sure to spread them out evenly and to leave room for the crust.

DSC_0033Sprinkle on the gruyere cheese. I used 1/2 cup, but you can use less.

DSC_0036Sprinkle on the mozzarella cheese.  I used 3/4 cup, but you can use more or less.

DSC_0037Bake the pizza until crust is golden brown and the cheese is melted and bubbling, approximately 10-13 minutes.

asparagus and gruyere cheese pizza Slice it up and serve with your favorite salad or vegetable. We served this up with some kale and ricotta salata salad.

DSC_0071-3

asparagus and gruyere cheese pizza
 
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Ingredients
  • pizza dough - I usually use a pre-made pizza dough from Whole Foods or Trader Joes
  • cornmeal and all-purpose flour for dusting
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 7-10 asparagus stalks, woody ends discarded, and spears thinly sliced on the diagonal - I would recommend using thinner asparagus stalks as opposed to the thicker ones. I used 7 stalks as my dough was not that large, you may want to use more if your dough is larger.
  • ¼ to ½ cup shredded gruyere cheese - I used ½ cup
  • ½ to ¾ cup shredded mozzarella cheese - I used ¾ cup as we like our cheese
Instructions
  1. Get out a small bowl and add in the 1 tablespoon extra-virgin olive oil and 1 clove of minced garlic and stir to combine. I usually do this a bit earlier so that the oil absorbs the flavor of the garlic.
  2. Preheat the oven to 475 degrees.
  3. Dust a large rimmed baking sheet with some cornmeal. The corn meal helps to keep the pizza dough from sticking to the pan, and also helps to make the pizza crust a bit more crunchy. If you have a pizza stone, then go ahead and use that, I don't own one, so I always just use my rimmed baking sheet.
  4. Wash your asparagus stalks and break off and discard the tough ends. Slice the asparagus stalks on a diagonal. I made about 3 slices per stalk.
  5. On a floured work surface roll out the dough into a rectangular shape. I also take the dough and stretch it out with the back of my hands and knuckles, rotating it and working along the edges. A thinner dough works better here, so try and get it on the thinner side.
  6. Throw the dough onto your prepared baking sheet.
  7. Take your garlic oil and brush it on the dough making sure to get the edges of the dough as well, as this helps to crisp up the crust. If you're not a fan of garlic, you can just use regular olive oil. If you have a larger crust, then just add another tablespoon of olive oil and mince another garlic clove.
  8. Arrange the asparagus slices on the dough, making sure to spread them out evenly and to leave room for the crust.
  9. Sprinkle on the gruyere cheese. I used ½ cup, but you can use less.
  10. Sprinkle on the mozzarella cheese. I used ¾ cup, but you can use more or less.
  11. Bake the pizza until crust is golden brown and the cheese is melted and bubbling, approximately 10-13 minutes.
  12. Slice it up and serve with your favorite salad or vegetable. We served this up with some kale and ricotta salata salad.
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Filed Under: dinner, meatless meals, pizza Tagged With: dinner, meatless meals, pizza

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Reader Interactions

Comments

  1. Elaine says

    January 12, 2014 at 3:04 pm

    This looks wonderful. But I did have a question. Do you blanch your asparagus first? Or put them directly onto the pizza while still raw? Thanks?

    Reply
    • jackiegrandy says

      January 12, 2014 at 3:22 pm

      Hi Elaine! No, I don’t blanch the asparagus first. It cooks up perfectly on the pizza. I typically use thinner asparagus though. 🙂

      Reply
  2. Mary Elizabeth says

    June 3, 2013 at 6:49 pm

    Oh my goodness. I believe you created the perfect trifecta of my food weaknesses! Well, I must thank you because it hadn’t occurred to me to add the asparagus.

    Reply
    • jackiegrandy says

      June 3, 2013 at 6:55 pm

      Hi Mary! I’ve heard of less healthy foods to be addicted to (umm… dessert and salty snacks)! I would have to say that you have some pretty healthy tastes! Let me know what you think when you give the pizza a try. xoxo, Jackie 🙂

      Reply
  3. Kitchen Belleicious says

    May 23, 2013 at 2:25 am

    Look at Zoe! Go girl! she is a regular in the kitchen it looks like! Hope your week is a little less busy than the last! Can you believe it is summertime already! Seems like spring just flew by! Now for the beach and sand in between my toes! Let’s go!

    Reply
    • jackiegrandy says

      May 23, 2013 at 4:26 am

      Hi Jessica! Yes, she is a regular in the kitchen! This week has been moving at a better pace, much better than last week. We’re not on summer break yet, we have a little over a week to go, but I can’t wait! Yes, the beach sounds perf! xoxo, Jackie

      Reply
  4. Averie @ Averie Cooks says

    May 23, 2013 at 12:07 am

    It’s gorgeous! I’d use my 1 hour whole wheat pizza dough recipe and I’d be in business in an hour eating this!

    And I love asparagus! Beautiful, Jackie!

    Reply
    • jackiegrandy says

      May 23, 2013 at 4:24 am

      Hi Averie. Yes, your whole-wheat pizza dough would be a wonderful base for this. I may have to try that next time 🙂

      Reply
  5. Becca @ Amuse Your Bouche says

    May 22, 2013 at 4:28 pm

    Ohhhh YES! This looks incredible!! I’m totally sold whenever I see crispy cheese 😉

    Reply
    • jackiegrandy says

      May 22, 2013 at 4:30 pm

      Yes, the crispier the better in our house as well 🙂

      Reply
  6. Sharon B. says

    May 22, 2013 at 4:16 pm

    Oh yummm! I love any kind of pizza and this one looks delish and simple! You had me laughing throughout this post starting with the wine and watching the kids make dinner. Sounds perfectly fine to me! haha! And I was cracking up about Eli being over asparagus season, especially marking the calendar. Hilarious! Hope you are having a great week. It’s busy here this week so I don’t think I’m really going to get a post out, or if I do, it may just be random babblings since I haven’t accomplished much except getting through the week. 🙂 Talk to you soon. xoxo, Sharon

    Reply
    • jackiegrandy says

      May 22, 2013 at 4:28 pm

      I knew you were a pizza gal like me. We are foodie twins 🙂 Seriously, the two veggies that Eli is not a fan of are Brussels sprouts and asparagus. He gags on the Brussels but at least he eats the asparagus without gagging 🙂 Every time he comes home and sees the asparagus sitting in the glass of water in the fridge, he sighs and asks, “are we having that with our dinner tonight?” He’s just too darn cute!
      Don’t you worry about getting a post out girlfriend. I did check yesterday to see if you put one up. Jake is getting close to graduation and I’m sure you have way more important things to deal with. You should do a post on Jake through the years, K-12. Wow, that would be a sappy one. Maybe that would be too hard for you to write up at this point. BTW, I loved the prom pics on Facebook. xoxo, Jackie

      Reply
      • Sharon B. says

        May 25, 2013 at 1:20 am

        Pizza and burgers, yes we are foodie twins! 🙂 I have been thinking of doing a graduation post. Jake is pretty private though so I’d have to run it by him first but I am actually working on a facebook cover page through the years. You’ll see it soon! I’m waiting for him to okay that one too. 🙂 Have a great weekend girlfriend! xoxo, Sharon

        Reply
  7. Lisa @ Garnish with Lemon says

    May 22, 2013 at 1:58 pm

    That looks amazing! Love gruyere cheese! What a fun Friday night!

    Reply
    • jackiegrandy says

      May 22, 2013 at 4:24 pm

      Thanks gals and thanks for the tweet as well 🙂

      Reply

Trackbacks

  1. broccoli rabe pizza - Marin Mama Cooks says:
    March 1, 2015 at 4:03 pm

    […] pizzas?  Then try my roasted red pepper pizza.It’s asparagus season right now, so this asparagus and gruyere cheese pizza is perfect for this time of […]

    Reply
  2. asparagus and gruyere cheese pizza says:
    October 4, 2013 at 7:27 pm

    […] HERE for the […]

    Reply

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Hi! Welcome to Marin mama cooks! My name is Jackie Reale! I'm a natural chef, creator and manifestor. I showcase healthy recipes for the everyday cook.About Me...

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