Our asparagus, prosciutto and goats cheese pizza will certainly delight, and is a different way of using this beautiful spring vegetable. Nothing like putting some green veggies on your pizza to make you feel extra good about a treat meal!
Pizza nights are always exciting and fun! We have them regularly in our household. We always make our own pizza dough, which is all the much easier with a bread machine to do all of the kneading and rising for you.
The dough function on our bread machine is about an hour and half, so if we’re well organised we make it fresh in the afternoon. However, life may not always allow us to be home to prep in the afternoon. So we actually sometimes make extra dough and store them in pizza size balls in the freezer. They keep well and we still get the fun of rolling out home made dough, even if it isn’t fresh from that day.
If you are gluten intolerant, you may want to try a different recipe to the one I have listed in the ingredients list. Or there are gluten free pizza bases available pre-made in stores and supermarkets.
Recipe for Asparagus, Prosciutto and Goats Cheese Pizza
Prep time: 10 minutes for toppings, pizza dough may require 1.5 hours+
Cooking time: 12-15 minutes
Pizza base/dough (I used this recipe)
Grated cheese (mix of tasty, mozzarella, parmesan)
Asparagus, shaved lengthways
1. If you’re making your own pizza dough, make sure you do so in advance.
2. Preheat your oven to 230 degrees celsius.
3. Roll out your pizza dough with some semolina on the bench to desired thickness, place onto an oven tray (you can line with baking paper for easier removal!)
4. Drizzle on some olive oil, then lightly cover with your grated cheeses. Add your prosciutto, shaved asparagus, goats cheese and capers.
5. Place in the oven for 12-15 minutes. Ovens may vary for cooking time, so keep an eye on it from the 12 minute mark. You want to see the some golden crust/underside.
6. Remove from oven once ready, place onto a chopping board to slice and serve!
I am a HUGE cheese lover, and may go overboard with cheese on pizza sometimes. Play around with your proportions of each ingredient until you find what you like. In my opinion, there is no right or wrong when it comes to pizza toppings. Just usually the difference between what’s good and what’s great!
As you may be able to tell from the images, we aren’t particularly fussy about perfectly rounded bases. I like to think of it as preferring more of a rustic looking pizza, although it could also be described as just being a lazy roller!