springtime portobello asparagus prosciutto pizza with balsamic glaze
springtime portobello asparagus prosciutto pizza with balsamic glaze

springtime portobello asparagus prosciutto pizza with balsamic glaze

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Welp. It’s been a month since we last talked pizza. It’s time.
If you’re wondering about my pizza game plan, like you’re curious if I just open up my fridge, pull out a bunch of random (read: ready to expire) ingredients and throw them on top of silky dough, you’d be correct.

Also, yesterday I got through the day with the Backstreet Boys pandora station. Since you know me so well, you’re probably not surprised. I had to tell you though. What IS surprising however is that my husband walked through the door, looked at me and started belting out the lyrics to Britney’s Toxic… practically in tune with what was coming out of the speakers. Well, sorta. He usually cringes when he walks through the door and finally hears whatever “abysmal lines that I like to call my favorite music” are blasting that day.

Toxic will never go out of style. Am I right or am I right?

Since I’m baring my soul, additionally I feel the need to admit that the prosciutto on this pizza was highly influenced by the crispy ham croque madames. (I can rhyme.) May have a current love affair with that. It’s like thinner slices of bacon that get so, so crunchy. It’s total comfort food.

springtime portobello asparagus prosciutto pizza with balsamic glaze
springtime portobello asparagus prosciutto pizza with balsamic glaze

INGREDIENTS :

  • 1 batch of your favorite pizza dough
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 8 ounces fontina cheese, freshly grated
  • 1 shallot, diced
  • 1 pint of sliced baby bella mushrooms
  • 8 asparagus spears, ends removed and chopped into thirds
  • 4 ounces prosciutto, torn
  • 1/2 cup fresh peas
  • 8 ounces fresh mozzarella cheese, sliced
  • 1/4 cup finely grated romano cheese
  • balsamic glaze for drizzling

INSTRUCTIONS :

  1. Prepare dough 1-2 hours ahead of time. Preheat oven to 400 degrees F.
  2. Place dough on a baking sheet (or pizza peel for a pizza stone) and form into the shape you desire.
  3. Brush with olive oil then cover in minced garlic. Top with half of the fontina cheese (I like to place some down first to act as “glue”), then evenly place shallots, mushrooms, asparagus, prosciutto and peas on the pizza.
  4. Top with the fresh mozzarella and remaining fontina.

You can find complete recipes of this springtime portobello asparagus prosciutto pizza with balsamic glaze in howsweeteats.com

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