Seasonal Springtime Pizza

Staff Writer
Seasonal Springtime Pizza
Asparagus, leek, goat cheese and prosciutto pizza
Seasonal Spring Pizza

Asparagus, leek, goat cheese and prosciutto pizza

Spring weather has been gracing New York since February, and finally spring vegetables are here! Monday night I chose a few of the Springtime’s key offerings and put together a delicious and deceivingly simple dinner. We started with a salad of endives, radiccio, arugula and pecorino; and the main event was the pizza: an asparagus, leek, goat cheese and prosciutto pizza.

To make the pizza, I sliced one, whole leek – making use of both white and green – and sauteed half of it in olive oil for 12 minutes. Meanwhile, I broke off the ends of the asparagus spears and cut the edible parts in fourths. I then stuck the quartered asparagus in the microwave for one minute to cook through a bit. While the leeks continued to cook, I worked on the salad. When the first half of the leeks were done, I removed them fromt he heat and set aside, and sauteed the next half in the same pan, but this time I added a shower of balsamic vinegar. While this batch was cooking, I rolled my pizza dough out on a floured surface and finished the salad. By the time the second batch of leeks was done, I brushed the pizza dough with olive oil, spread all of the leeks onto the pizza, layered the asparagus on top, and sprinkled chunks of goat cheese all over the pizza. When the pizza had cooked for about 11 minutes in the oven, I removed it and added the prosciutto, and then cooked it for one more minute. So easy, so good!

Ready in
25 m
4
Servings
434
Calories Per Serving
Deliver Ingredients

Notes

You can omit the prosciutto for a vegetarian meal, and switch up the cheese to pecorinno, parmesian or mozerella if you choose! 

Ingredients

  • 1 Leek
  • 6 Asparagus Spears
  • 8 Ounces Goat Cheese
  • 4 Ounces Prosciutto
  • 1 Pizza Dough
  • 2 Tablespoons Extra Virgin Olive Oil

Directions

Pizza
(Serves 4)

1 Leek
6 Ounces Asparagus
8 Goat Cheese
4 Ounces Prosciutto
Pizza Dough

- Preheat oven to 450 degrees
- Slice the leek into thin slivers
- Sautee 1/2 of the leek slices in about 2 tablespoon of olive oil on medium heat for 12 minutes – Meanwhile break the ends of the asparagus and cut asparagus spears in quarters
- Microwave asparagus or steam for one minute to soften slightly
- When first batch of leeks are done, remove and set aside
- Add next batch of leeks in the same pan (there should be some residual oil – if not, add a little more) and pour two tablespoons of balsamic vinegar over them; sautee for 12 minutes
- Role pizza dough out on a floured surface and brush liberally with extra virgin olive oil
- When second batch of leeks is done, spread all leeks over dough and then top with the asparagus – Sprinkle goat cheese over the pizza – don’t be shy!
- Cook pizza on a pizza stone or straight on the oven rack for 10 – 12 minutes
- Remove from oven 1 minute before it’s ready, and lay prosciutto over the pizza

Pizza Shopping Tip

Pressed for time on a busy weeknight, but don't want to settle for frozen pizza? Start with ready-made pizza crusts. You'll still be able to add your own sauce and fresh ingredients for a homemade taste.

Pizza Cooking Tip

If you're attempting to make your own dough, make sure to keep your work surface lightly dusted with flour, or the dough may stick.

Pizza Wine Pairing

Grenache, gamay, nero d'avola, pinotage, rosé; pinot gris/grigio with seafood pizza; albariño with white pizza.

Nutritional Facts

Total Fat
23g
36%
Sugar
1g
N/A
Saturated Fat
10g
52%
Cholesterol
46mg
15%
Protein
24g
48%
Carbs
32g
11%
Vitamin A
184µg
20%
Vitamin B12
0.4µg
6%
Vitamin B6
0.3mg
17.2%
Vitamin C
3mg
5%
Vitamin D
0.5µg
0.1%
Vitamin E
2mg
8%
Vitamin K
18µg
23%
Calcium
141mg
14%
Fiber
2g
8%
Folate (food)
42µg
N/A
Folate equivalent (total)
198µg
50%
Folic acid
92µg
N/A
Iron
4mg
20%
Magnesium
39mg
10%
Monounsaturated
9g
N/A
Niacin (B3)
4mg
20%
Phosphorus
305mg
44%
Polyunsaturated
2g
N/A
Potassium
273mg
8%
Riboflavin (B2)
0.5mg
27.3%
Sodium
1378mg
57%
Thiamin (B1)
0.5mg
32.7%
Zinc
2mg
12%