Asparagus Potato And Philly Pizzeria Pizza Recipes

ASPARAGUS, POTATO & PHILLY PIZZERIA PIZZA

Steps:

• Heat oven to 450ºF.
• Cook potatoes in boiling water 15 min. or just until tender. (Do not overcook.) Drain potatoes; rinse with cold water to cool completely. Drain potatoes again; cut into thin slices.
• Roll Perfect Parmesan Pizza Dough into 12-inch circle on lightly floured surface. Press onto bottom of 12-inch pizza pan sprayed with cooking spray, stretching dough as necessary to fit. Let stand 10 min. Meanwhile, mix garlic and oil.
• Spread pizza crust with half the garlic oil; top with half the onions and mozzarella. Toss asparagus with remaining garlic oil; spread over pizza. Top with potatoes, Parmesan and cream cheese, broken into pieces.
• Bake 15 to 18 min. or until crust is golden brown. Sprinkle with remaining onions.

ASPARAGUS & POTATO PIZZA

Steps:

• Heat oven to 425°F. Dust a baking sheet with cornmeal. Shape the dough into a 16-in.-long oval or rectangle and place on the prepared baking sheet.
• In a large bowl, toss the potatoes, asparagus, onion, oil, 1/2 tsp salt and 1/4 tsp pepper. Scatter the vegetables and cheese over the dough and bake until the potatoes are tender and the crust is golden brown and crisp, 20 to 25 minutes.

FARMERS MARKET POTATO & ASPARAGUS PIZZA

Steps:

• Preheat the oven to 450°F.
• Use a vegetable peeler to peel the asparagus vertically into ribbons. Set the ribbons aside and finely chop any leftover bits of the tender parts of the asparagus, avoiding the fibrous inch or so on the ends.
• Use a mandoline or a sharp knife to slice the potatoes paper thin.
• Stretch the pizza dough to fit a large pizza stone or pan. Brush the dough with olive oil and sprinkle with the minced garlic. Top the dough with three-fourths of the gruyere cheese, and then layer the potatoes in circles, starting from the outside of the pizza working in. Let them overlap just slightly. Sprinkle on the remaining gruyere cheese and half of the chives and bake for 12 to 14 minutes or until the dough is cooked through and the potatoes are tender.
• Remove the pizza from the oven and top with the radish slices, if using, and the asparagus ribbons. Squeeze lemon over the asparagus and sprinkle with a few pinches of salt and pepper. Break apart the chive blossoms and sprinkle on top along with the thyme flowers and/or leaves. Return the pizza for the oven for 3 minutes to lightly warm the toppings.
• Remove from the oven and top with the Parmesan cheese and freshly cracked black pepper.

ASPARAGUS PIZZA

Steps:

• Trim 1/2 pound asparagus. Cut each stalk in half lengthwise, then crosswise into 2-inch pieces. Form 1 pound refrigerated pizza dough (at room temperature) into an 11-by-15-inch rectangle on an oiled piece of parchment. Top with the asparagus and 1 cup shredded fontina. Slide the crust (on the parchment) onto a preheated pizza stone or inverted baking sheet. Bake at 475˚ until the bottom is crisp, 12 minutes. Top with pesto and red pepper flakes.

POTATO AND PANCETTA, PIZZA

Steps:

• Preheat oven to 450 degrees F
• Bring a large pot of water to a boil and add salt. Add the potatoes and cook until the potatoes are just tender but not fully cooked, 8 to 10 minutes. Remove the potatoes from the water and place on a towel to dry and cool. Once the potatoes have cooled enough to touch, slice them into 1/4 inch slices.
• Meanwhile, cook the pancetta in a non-stick pan over medium heat until most of the fat has rendered out and crispy. Drain on a paper towel lined plate.
• Dust a flat surface with flour and roll out the pizza dough until it is 1/4 of an inch thick.
• Place the sliced potatoes on top of the pizza dough so that the entire surface is covered, drizzle olive oil over the top of the potatoes and place in the oven. Bake for 10 to 12 minutes until the potatoes start to brown.
• Remove the pizza from the oven and sprinkle with the cooked pancetta, red bell peppers, red pepper flakes and both cheeses. Place the pizza back in the oven and cook for about 7 more minutes until all of the cheese has melted and the top of the pizza begins to brown.
• Remove the pizza from the oven and garnish with cracked black pepper and chopped basil.
• Let the pizza sit for a couple of minutes before cutting, drizzle with lime juice and sprinkle with lime zest. Cut and serve.

SHAVED ASPARAGUS AND POTATO PIZZA

Steps:

• Prepare and heat the oven: If you have one, place a pizza stone on a lower rack in your oven. Preheat the oven to 550F or as hot as it will go.
• Precook the potatoes: Mound the potato slices in the middle of a baking sheet. Sprinkle with 1 tablespoon of oil, and salt and pepper to taste. Toss together and spread in an even layer with no pieces overlapping. Bake for 10 minutes, or until the potatoes are tender. Let cool briefly.
• Prepare the asparagus: Trim about 1/2 inch from the bottom of the asparagus spears. With a vegetable peeler , shave the spears into long, thin strips: hold a spear by the bud end and scrape down the length with the peeler. Turn the stalk often until you can no longer scrape it. Cut the remaining core of the spear into 1-inch pieces. In a bowl, toss all of the asparagus with the remaining 2 tablespoons of oil, salt and pepper. Set aside.

SHEET-PAN PIZZA WITH ASPARAGUS AND ARUGULA

Steps:

• Heat oven to 500 degrees. Pour 3 tablespoons oil into a 9-by-13-inch rimmed baking sheet and brush to coat. (If you don't have a quarter sheet pan, you can use a larger one and aim to stretch the dough into a 9-by-13-inch rectangle.) Carefully stretch dough evenly to fill the baking sheet, avoiding creating holes or thin spots. The dough probably won't fit the baking sheet, so let it rest while you prepare the rest of the ingredients. If it still resists, layering the ingredients on top will help it keep its shape.
• Dollop the ricotta around the dough. Tear the mozzarella into pieces and distribute evenly. Toss the asparagus with the peppers and 1 teaspoon oil; arrange randomly over the cheese. Cut the pancetta slices in half, if using, and tuck them in here and there.
• Bake on bottom rack of oven for 15 minutes. If it seems to be darkening too quickly, lower heat to 450 degrees. Remove from oven, top with olives and return to oven for another 5 minutes until cheese is starting to brown and the crust is browned and crisp. Remove pan from the oven and immediately slide the pizza off the pan and onto a wire rack to prevent sogginess. After a few minutes, slide onto a board for serving. Season with flaky salt and pepper.
• In a medium bowl, toss parsley and arugula with lemon juice and remaining 2 teaspoons olive oil. Season with flaky salt and pepper. Garnish pizza with salad and serve.

ASPARAGUS AND PROSCIUTTO PIZZA

Steps:

• Place a pizza stone in the oven at 550 degrees F (260 degrees C); preheat for 30 minutes.
• Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until wilted, 1 to 2 minutes. Remove from the heat and remove liquid.
• Place asparagus in a single layer in a flat, microwave-safe dish. Add 2 tablespoons water, cover, and microwave until tender, 3 to 5 minutes.
• Roll out dough on a lightly floured surface. Brush with oil. Sprinkle 1/2 of the Parmesan cheese over top. Add prosciutto, onion, asparagus, spinach, and remaining Parmesan.
• Remove pizza stone from the oven. Transfer pizza to the hot stone and return to the oven. Bake until crispy, about 10 minutes.

OVEN ROASTED RED POTATOES AND ASPARAGUS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
• Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.

ASPARAGUS, POTATO AND PHILLY PIZZERIA PIZZA

Steps:

• Heat oven to 450 degrees F (230 degrees C).
• Cook potatoes in boiling water 15 minutes or just until tender (Do not overcook.) Drain potatoes, then rinse with cold water to cool completely. Drain potatoes again; cut into thin slices.
• Roll Perfect Parmesan Pizza Dough into 12-inch circle on lightly floured surface. Press onto bottom of 12-inch pizza pan sprayed with cooking spray, stretching dough as necessary to fit. Let stand 10 minutes Meanwhile, mix garlic and oil.
• Spread pizza crust with half the garlic oil; top with half each of the onions and mozzarella. Toss asparagus with remaining garlic oil; spread over pizza. Top with potatoes, Parmesan and cream cheese, broken into pieces.
• Bake 15 to 18 minutes or until crust is golden brown. Sprinkle with remaining onions.

ASPARAGUS, FINGERLING POTATO, AND GOAT CHEESE PIZZA

Steps:

• Place the potatoes in a small saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to a boil and cook until potatoes are tender, about 10 minutes. Drain. Cool. Cut potatoes into thin slices.
• Preheat the oven to 450°F. Sprinkle a rimless baking sheet with cornmeal. Roll and stretch the pizza dough to a 16 by 11-inch oval. Transfer to baking sheet. Mix 1 tablespoon olive oil and the garlic in a small bowl. Brush garlic oil over the dough. Sprinkle three-fourths of the green onions over, then the mozzarella, leaving a 1/2-inch plain border. Top with the potato slices and goat cheese. Toss the asparagus and remaining 1 tablespoon oil in a medium bowl. Scatter the asparagus over the pizza. Sprinkle with Parmesan, then lightly with salt and generously with pepper.
• Bake the pizza until the crust is browned and the asparagus is tender, about 18 minutes. Transfer to a cutting board. Sprinkle with remaining green onions. Cut into pieces.

PIZZA WITH ASPARAGUS

Steps:

• Dissolve yeast and sugar in water and set aside to proof for about five minutes. Pour yeast mixture into a bowl, add salt, olive oil, pepper and two cups of flour. Mix well. Add some of the remaining flour, in two or three portions, until the dough begins to leave the sides of the bowl. You should have some flour left.
• Dust a work surface with some of the remaining flour and turn the dough out onto it. Knead until it is very smooth and elastic, kneading in additional flour as necessary.
• Place the dough in a large lightly oiled bowl. Turn the dough to oil the top, cover loosely and allow to rise until doubled, about 1 hour at room temperature. Punch the dough down.
• Preheat oven to 425 degrees and place oven rack in the lowest position. Dust a lightly oiled baking sheet or pizza stone with cornmeal.
• Divide the dough into four portions and roll or stretch each to form an eight-inch circle, leaving a thicker border.
• Snap off the bottom ends of the asparagus and peel the bottom half of each. Slice each asparagus in half lengthwise, then cut each piece in half.
• Sprinkle the mozzarella cheese over the circles of dough, then arrange the asparagus pieces, cut side down, in a pattern on each. Sprinkle with Fontina and Gorgonzola.
• Bake pizzas about 15 minutes, until the crust is lightly browned and the cheese is bubbling. Serve at once.

ASPARAGUS, POTATO AND PHILLY PIZZERIA PIZZA

Steps:

• Heat oven to 450 degrees F (230 degrees C).
• Cook potatoes in boiling water 15 minutes or just until tender (Do not overcook.) Drain potatoes, then rinse with cold water to cool completely. Drain potatoes again; cut into thin slices.
• Roll Perfect Parmesan Pizza Dough into 12-inch circle on lightly floured surface. Press onto bottom of 12-inch pizza pan sprayed with cooking spray, stretching dough as necessary to fit. Let stand 10 minutes Meanwhile, mix garlic and oil.
• Spread pizza crust with half the garlic oil; top with half each of the onions and mozzarella. Toss asparagus with remaining garlic oil; spread over pizza. Top with potatoes, Parmesan and cream cheese, broken into pieces.
• Bake 15 to 18 minutes or until crust is golden brown. Sprinkle with remaining onions.