Bacon and Asparagus Pizza

Total Time:
1 hr 50 min
Prep:
15 min
Inactive:
1 hr
Cook:
35 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions
  • 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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