"Call this dish fine-dining pizza: fresh green asparagus, spinach, bacon, and truffles. This gathering of ingredients is perfectly suited to the crispy crust and soft, creamy mozzarella." - Craig Whitson and Tore Gjesteland, authors of Passion for Pizza: A Journey Through Thick and Thin to Find the Pizza Elite
To make another version of this pizza that we also like, replace the mozzarella with a thin layer of béchamel sauce.
Recipe reprinted with permission from Passion for Pizza by Craig Whitson and Tore Gjesteland, Agate Surrey, 2015.
- 2 spears green asparagus
- 9 Ounces pizza dough
- 3 Ounces fresh mozzarella, shredded
- 5 slices bacon, cooked and chopped
- 10-15 baby spinach leaves
- Few slices of truffle
Place a baking stone in the oven, and preheat to 500 degrees F or higher for 1 hour.
Fill a wide saucepan with water, and bring to a boil. Cook the asparagus spears in the boiling water for 1–2 minutes (depending on their thickness), until just tender.
Drain off the water, and place the asparagus spears on a plate to cool. Slice the asparagus spears into 1-inch pieces, then 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, bacon, and spinach leaves over the pizza.
Shave thin slices of the truffle over the pizza, and serve.