Pancetta, Asparagus and Goat Cheese Pizza

This is true Spring piled on top of a pizza! This is Asparagus’ prime month and Asparagus is popping up all over Farmer’s Markets and grocery stores right now. Get your hands on some and try this pizza! It’s flavorful, creamy and delicious! You can easily add more veggies to the mix with caramelized onions or shallots or even roasted peppers or olives. If you’re looking for a Meatless Monday meal you can forgo the pancetta on this pizza to make it strictly vegetarian. You can make my recipe for homemade pizza dough or if you’re short on time you can buy a dough ball already prepared at a grocery store. I love the dough prepackaged at Trader Joe’s – they offer white or whole wheat. All you have to do is roll it out with flour, add your toppings and bake!


Pancetta, Asparagus and Goat Cheese Pizza
 
Ingredients
  • 2 tablespoons olive oil
  • 2 ounces pancetta, minced
  • ¼ teaspoon red pepper flakes
  • 1 bunch (about ½ pound) slender asparagus, ends trimmed
  • 1 ball of pizza dough
  • Cornmeal
  • 6 oz. (185 grams) whole-milk mozzarella cheese, shredded
  • 4 green onions, white and pale green parts thinly sliced
  • ¼ lb. (125 grams) soft, fresh goat cheese, crumbled
  • Parmesan cheese
  • Salt and freshly ground black pepper
Instructions
  1. Preheat the oven to 450 degrees. If you have a pizza stone place into the oven while oven pre-heats so the pizza stone will be warmed and ready.
  2. In a frying pan over medium heat, warm 1 tablespoon of the olive oil. Add the pancetta and pepper flakes. Saute until the pancetta browns, about 2 minutes. Remove from the heat. Cut each asparagus spear into 3 pieces, and then cut the thick ends in half lengthwise. Place the asparagus in a small bowl and add the remaining 1 tablespoon oil and toss to coat.
  3. Roll out the pizza dough on a lightly floured surface to an 11- to 12-inch oval or round. Sprinkle a rimless baking sheet with cornmeal; transfer the pizza dough to the pan. Brush the dough with the pancetta-cooking oil, and sprinkle with the pancetta mixture. Spread the mozzarella cheese over the dough, leaving a ½ inch plain edge. Sprinkle the green onions and then the goat cheese over the mozzarella. Arrange the asparagus over the pizza. Grate some Parmesan cheese over the asparagus, then season with salt and pepper.
  4. Place the pizza in the oven and bake until the asparagus is tender and the edges of the crust are brown, about 20 minutes. Transfer the pizza to a cutting board. Let stand 5 minutes. Cut into small pieces or wedges and serve.