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Shaved Asparagus Pizza with Roquefort, Eggs, & Pecorino

Shaved Asparagus Pizza with Roquefort, Eggs, & Pecorino

Rebecca Haley-Park
Crisp asparagus and silky eggs pair beautifully with two iconic sheep’s milk cheeses.


  • 1 pound asparagus
  • Flour for dusting
  • ½ recipe Overnight Pizza Dough
  • 6 ounces Roquefort crumbled
  • 6 ounces mozzarella grated
  • 2 teaspoons olive oil
  • Salt to taste
  • Black pepper to taste
  • Pecorino Romano to finish
  • 2 tablespoons butter
  • 2 to 4 eggs as desired


  • 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.
  • Heat oven to 500°F. Flour an overturned baking sheet. Stretch dough to a 13-by-9- inch rectangle, and transfer to baking sheet.
  • Sprinkle dough with Roquefort and mozzarella. Spread asparagus evenly over cheese, and drizzle with oil. Sprinkle with salt, pepper, and Pecorino.
  • Bake 10 to 15 minutes, or until bottom of crust has browned. Transfer to a cutting board. Let cool 5 minutes.
  • 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.

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.

Photographer Mark Ferri

Mark Ferri is a graduate of Brooks Institute in Santa Barbara, Calif. He believes in a simple, direct approach that captures the natural beauty and appetite appeal of food. Mark celebrates a life-long passion for food by frequently exploring new restaurants in New York and in Europe, and loves to cook and entertain at his home in the Hudson Valley. Learn more about Mark on his website: http://www.markferriphoto.com/

Stylist Leslie Orlandini

Leslie Orlandini is a chef and an accomplished food stylist in print and television. She has been nominated for both James Beard and Emmy awards and is a veteran of thousands of cooking shows and segments. You can learn more about her through her website: http://leslieorlandini.com/

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