Asparagus & Leek Pizza
- 1 recipe no knead pizza dough
- 1 head garlic
- olive oil
- sea salt & fresh cracked pepper
- 1/3 cup homemade pesto
- 1 cup shredded mozzarella
- 1 leek thinly sliced (white part only)
- 8 asparagus, thinly sliced (into little coins)
- 1 green onion, finely chopped (both green & white parts)
- 2 oz. goat cheese
- red pepper flakes, for garnish
- a handful micro greens, for garnish
- fresh squeezed lemon, for garnish
to roast garlic
Preheat oven to 400F. Line a piece of aluminum foil with parchment paper. Cup the top off of head of garlic and discard, drizzle garlic lightly with olive oil and season with salt & fresh cracked pepper. Wrap garlic up into a small package, sealing tightly and place on a baking sheet. Roast in the oven for 20-30 minutes until garlic is soft. Set aside and let cool.
to make the pizza
Preheat oven to 500F. If using the no-knead pizza dough recipe, use entire batch or save one in the refrigerator (use a zip lock bag) for up to 1 day. Oil a 13×18 inch rimmed baking sheet liberally with good extra virgin olive oil. Then gently plop the dough on the pan and stretch and press it out to the edges. If it springs back wait five minutes and then proceed. The dough is very thin. If it tears, piece it back together.
Press firmly on the head of garlic to release the roasted garlic. Spread roasted garlic evenly over the top of the prepared dough followed by a layer of pesto. Sprinkle half of the mozzarella on top of the pizza followed by the leeks, asparagus and green onion. Finish by topping the pizza with the rest of the mozzarella, and sprinkling fresh cracked pepper on top. Place pizza in the oven and bake for 18-20 minutes until crust is lightly browned. Scatter bits of goat cheese on top of the hot pizza, followed by microgreens. Serve with red pepper flakes and squeeze top with fresh lemon juice to finish.