Bacon and Asparagus Pizza

Total Time:
1 hr 50 min
15 min
1 hr
35 min

4 servings

  • 1 (16-ounce) ball pizza dough
  • Basic Pizza Sauce, recipe follows
  • 1 pound fresh asparagus, 8 spears trimmed and remaining cut into 1/2-inch coins
  • Olive oil
  • Kosher salt and freshly ground black pepper
  • 8 ounces shredded mozzarella
  • 1/2 red onion, sliced into 1/2 moons
  • 5 slices bacon, cooked crisp and crumbled
  • Basic Pizza Sauce:
  • 2 tablespoons olive oil
  • 3 cloves garlic, sliced
  • Pinch red pepper flakes
  • 1 (14.5-ounce) can crushed tomatoes
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons torn fresh basil
  • Pinch sugar, as necessary

Preheat the oven to 450 degrees F. Adjust oven racks to the middle of the oven. Place a cast iron pizza stone or pan in the oven to heat for 1 hour.

Blanch asparagus 1 minute in a large pot of boiling salted water, then remove and shock in a bowl of ice water. Drain well.

Place asparagus in a bowl and drizzle with olive oil, salt, and pepper. Toss to combine well.

Flour your work surface and roll the pizza dough into a 12-inch diameter. Carefully remove the cast iron pizza stone from the oven and put the dough on top.

Ladle the sauce to cover the bottom of the pizza and top with mozzarella, red onion, bacon, and asparagus coins. Arrange the 8 whole pieces of asparagus fanned out from the center the pizza, like spokes on a bicycle.

Bake until golden and crisp and the cheese has melted, about 20 to 25 minutes.

Basic Pizza Sauce:

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add garlic slices, and red pepper flakes, and saute until the edges of the garlic begin to turn golden, about 3 minutes.

Stir in the crushed tomatoes, salt, and pepper and let simmer 15 minutes.

Turn off the heat and stir in the torn basil. Taste for seasoning and adjust if necessary. Cook's Note: Sometimes a pinch of sugar will help balance out the acidity of the tomatoes.

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