Shaved Asparagus and Green Onion Pizza

Start-to-finish, this pizza will take under 45 minutes.  You don’t even need to let the dough rise!  Darren was skeptical about a pizza with no meat, but I can assure you it’s packed with flavor and won’t be missed!  If you’re really insistent on including meat, I’d suggest adding some crumbled bacon to the toppings.  But trust me, it’s great the way it is!

No-Rise Pizza Dough

  • 1 (.25 ounce) package active dry yeast (2 1/4 tsp yeast)
  • 1 teaspoon white sugar
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 2 1/2 cups bread flour
  • 2 tablespoons olive oil
  • 1 teaspoon salt

Pizza Toppings

-1/2 pound asparagus
-1/4 cup grated Parmesan
-1/2 pound mozzarella, shredded or cut into small cubes
-2 teaspoons olive oil
-Several grinds black pepper
-1 green onion, pale green part thinly sliced

Preheat oven to 450F.  In a bowl, dissolve yeast and sugar in warm water (about 110F.)

Let stand 10 minutes until frothy.  While waiting, begin prepping veggies.

Use a vegetable peeler to peel asparagus from mid-stalk to top.  It’s ok if the slices aren’t consistent in size- it will give the pizza a nice texture.

Toss asparagus and green onions in olive oil and ground pepper.

By now, the yeast mixture will be ready.  Mix in flour, salt, and olive oil.

Form into a ball and begin flattening the round.

Prepare pan by oiling and putting down cornmeal.  I gave away my pizza pan due to limited space, but a cookie sheet worked great!

I’m so glad I didn’t have to wait for this dough to rise..

Top pizza with cheese and then asparagus and green onions.

Bake for 15 minutes or until cheese is bubbly.

Allow to cool for 5 minutes and slice.

It is absolutely incredible.  You won’t miss the meat or sauce.  Give it a try!



5 thoughts on “Shaved Asparagus and Green Onion Pizza

  1. Mom

    05 Feb on 2011 at 9:21 pm

    Wow! I love the idea of shaved asparagus! I have to try it on some other dishes!!

  2. thedrivencook

    06 Feb on 2011 at 6:58 pm

    Shaved asparagus is so delicious! It’s even good raw. I tried a piece while making it. :)

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