Asparagus and Gruyere Cheese Pizza
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.
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.
Slice it up and serve with your favorite salad or vegetable. We served this up with some kale and ricotta salata salad.