We’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:
- 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
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.
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.
On 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.
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!
Throw the dough onto your prepared baking sheet.
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.
Arrange the asparagus slices on the dough, making sure to spread them out evenly and to leave room for the crust.
Sprinkle on the gruyere cheese. I used 1/2 cup, but you can use less.
Sprinkle on the mozzarella cheese. I used 3/4 cup, but you can use more or less.
Bake the pizza until crust is golden brown and the cheese is melted and bubbling, approximately 10-13 minutes.
Slice it up and serve with your favorite salad or vegetable. We served this up with some kale and ricotta salata salad.
- 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
- 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.
- 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.
- 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.
- Throw the dough onto your prepared baking sheet.
- 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.
- Arrange the asparagus slices on the dough, making sure to spread them out evenly and to leave room for the crust.
- Sprinkle on the gruyere cheese. I used ½ cup, but you can use less.
- Sprinkle on the mozzarella cheese. I used ¾ cup, but you can use more or less.
- Bake the pizza until crust is golden brown and the cheese is melted and bubbling, approximately 10-13 minutes.
- Slice it up and serve with your favorite salad or vegetable. We served this up with some kale and ricotta salata salad.
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?
Hi Elaine! No, I don’t blanch the asparagus first. It cooks up perfectly on the pizza. I typically use thinner asparagus though. 🙂
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.
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 🙂
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!
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
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!
Hi Averie. Yes, your whole-wheat pizza dough would be a wonderful base for this. I may have to try that next time 🙂
Ohhhh YES! This looks incredible!! I’m totally sold whenever I see crispy cheese 😉
Yes, the crispier the better in our house as well 🙂
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
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
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
That looks amazing! Love gruyere cheese! What a fun Friday night!
Thanks gals and thanks for the tweet as well 🙂