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Spring Swing Pizza

"Call this dish fine-dining pizza: fresh green asparagus, spinach, bacon, and truffles. This gathering of ingredients...
Spring Swing Pizza
Passion for Pizza/Mats Widén

Spring Swing Pizza

"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

Notes

Tip
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.

Ingredients

  • 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

Directions

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.

Nutritional Facts
Servings3
Calories Per Serving524
Total Fat28g43%
Sugar2gN/A
Saturated11g53%
Cholesterol53mg18%
Protein21g42%
Carbs46g15%
Vitamin A252µg28%
Vitamin B120.9µg14.7%
Vitamin B60.3mg13%
Vitamin C12mg20%
Vitamin D0.3µg0.1%
Vitamin E1mg7%
Vitamin K204µg100%
Calcium256mg26%
Fiber4g17%
Folate (food)110µgN/A
Folate equivalent (total)343µg86%
Folic acid137µgN/A
Iron4mg23%
Magnesium69mg17%
Monounsaturated11gN/A
Niacin (B3)6mg30%
Phosphorus280mg40%
Polyunsaturated4gN/A
Potassium456mg13%
Riboflavin (B2)0.5mg27.1%
Sodium1042mg43%
Thiamin (B1)0.6mg38.4%
Zinc2mg16%