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March 23, 2015 / Chris Blum

Asparagus Tart

  

This recipe came out of leftovers from other meals – extra pizza dough and pesto – made for a wonderful lunch.

Ingredients:

  • 1 pizza dough ball
  • 1/2 c asparagus pesto
  • 1 lb thin asparagus
  • 1/2 c ricotta cheese
  • 1/2 c shredded mozzarella 
  • 3 garlic scapes sliced thin
  • 3 spring onions, sliced thin
  • Truffle salt
  • Espelette Pepper

Preheat oven to 450 with a pizza stone of baking steel inside.

In a large pan, steam asparagus for 2 minutes, remove and set aside.

Roll out pizza dough. Spread with pesto, mozzarella, garlic, dollops of ricotta, asparagus and spring onions. 

Bake for 8 – 10 minutes until crust is crispy. Top with a little truffle salt and espelette pepper.

Serves 2 – 4.

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