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Shaved Asparagus Pizza with Roquefort, Eggs, & Pecorino

Shaved Asparagus Pizza with Roquefort, Eggs, & Pecorino
Crisp asparagus and silky eggs pair beautifully with two iconic sheep’s milk cheeses.
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  1. 1 pound asparagus
  2. Flour, for dusting
  3. ½ recipe Overnight Pizza Dough
  4. 6 ounces Roquefort, crumbled
  5. 6 ounces mozzarella, grated
  6. 2 teaspoons olive oil
  7. Salt, to taste
  8. Black pepper, to taste
  9. Pecorino Romano, to finish
  10. 2 tablespoons butter
  11. 2 to 4 eggs, as desired
  1. Holding each asparagus spear by its thick end, run a vegetable peeler down to the tip to create thin shavings. Snap off remaining tough ends.
  2. Heat oven to 500°F. Flour an overturned baking sheet. Stretch dough to a 13-by-9- inch rectangle, and transfer to baking sheet.
  3. Sprinkle dough with Roquefort and mozzarella. Spread asparagus evenly over cheese, and drizzle with oil. Sprinkle with salt, pepper, and Pecorino.
  4. Bake 10 to 15 minutes, or until bottom of crust has browned. Transfer to a cutting board. Let cool 5 minutes.
  5. Meanwhile, melt butter in a skillet over medium heat. Crack eggs into skillet, and fry until whites are set. Place eggs on top of pizza, and serve immediately.
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