"In Norway, we eat a lot of salmon: poached, oven-baked, grilled—you name it. We also eat a lot of gravlax (cured salmon) and, of course, smoked salmon. Asparagus is a vegetable we often serve with salmon, and we also use it on this delightful pizza." - Craig Whitson and Tore Gjesteland, authors of Passion for Pizza: A Journey Through Thick and Thin to Find the Pizza Elite
Another idea is to slice the raw asparagus on a mandoline. If you do this, your cooking time will be reduced to just a few seconds. You can make this pizza without the Dill Oil. Replace the oil with some fresh dill.
Dill Oil (Makes about 1 cup)
Purée 4 ounces of fresh dill and ½ cup of vegetable oil in a blender, until smooth. Pour the mixture into a saucepan, and warm to 165 degrees F. Then, pour the dill oil back in the blender, and purée for 1 minute more. Pour the dill oil back into the saucepan, and warm over medium heat, until it just starts to boil. Remove the pan from the heat, pour the oil through a fine sieve, and let it cool.
Recipe reprinted with permission from Passion for Pizza by Craig Whitson and Tore Gjesteland, Agate Surrey, 2015.
- 1-2 Teaspoon trout roe or other type of roe
- 2-3 Tablespoons soy sauce
- 3 asparagus spears (a combination of green and white is good)
- 9 Ounces pizza dough
- 5 Ounces mozzarella di bufala, shredded
- 2 Ounces smoked salmon, thinly sliced
- 7-8 baby spinach leaves (or 3 to 4 regular spinach leaves)
- Sorrel leaves or any baby lettuce leaves
- 1 Tablespoon Dill Oil (see recipe below)
- Extra virgin olive oil, for sprinkling
- Freshly ground black pepper, to taste
Place a baking stone in the oven, and preheat to 500 degrees F or higher for 1 hour.
Place the roe in a small bowl, and cover it with the soy sauce. Let it stand for 30 minutes.
Use a potato peeler to trim the root ends of the asparagus and then cut each piece in half.
Fill a saucepan with water, and bring it to a boil. Cook the root ends of the asparagus in the boiling water for 2 minutes (less if the pieces are on the thin side). Add the asparagus tops, and cook about a minute more, until just tender. Pour off the water, and let the asparagus cool.
Slice each piece of asparagus in half lengthwise. Set aside.
Stretch the pizza dough to a diameter of 12 inches.
Spread the mozzarella over the dough, leaving a 1-inch border.
Bake the pizza on the baking stone until the crust is golden and the cheese is bubbling.
Remove the pizza from the oven, and place it on a plate. Distribute the asparagus, smoked salmon, spinach, and sorrel leaves over the pizza.
Drain the soy sauce from the roe, and distribute the roe over the pizza.
Drizzle the dill oil and extra virgin olive oil over the pizza. Add black pepper, and serve.