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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Asparagus, Goat Cheese & Prosciutto Pizza

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Asparagus, Goat Cheese & Prosciutto Pizza Empty Asparagus, Goat Cheese & Prosciutto Pizza

    Post by Lobo Fri 12 Feb 2016, 11:02 pm

    Asparagus, Goat Cheese & Prosciutto Pizza Img51l
    Asparagus, Goat Cheese & Prosciutto Pizza
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    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Servings: 2
    When buying asparagus, look for firm stalks with tips that are tightly closed. The cut end should look freshly cut and not too dried out. Cook asparagus as soon as possible after purchase. If you must store it, set the stalks upright in a glass of water (like you would a bouquet of flowers) and refrigerate.






    • 370

    Ingredients:


    • 1 Tbs. extra-virgin olive oil, plus more for
        drizzling
    • 1 red onion, thinly sliced
    • Salt and freshly ground pepper, to taste
    • Bread Machine Pizza Dough for one 12-inch pizza, made in a bread
        machine
    • Cornmeal for dusting
    • 1⁄4 lb. goat cheese, crumbled
    • 6 asparagus spears, ends trimmed, spears
        cooked until tender and cut into 2-inch pieces
    • 2 Tbs. grated Parmigiano-Reggiano
        cheese
    • 1 Tbs. chopped fresh oregano
    • 4 to 6 paper-thin slices prosciutto

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    Asparagus, Goat Cheese & Prosciutto Pizza Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Marani Kondoli Vineyards Mtsvane-Kisi, Georgia from our Wine Club.

    Directions:

    Place a cast-iron pizza pan in an oven and preheat to 450°F.

    In a sauté pan over medium heat, warm the 1 Tbs. olive oil. Add the onion and cook, stirring occasionally, until tender and translucent, about 5 minutes. Season with salt and pepper and transfer the onion to a bowl.

    Roll out the dough into a 12-inch round. Lightly dust a baking peel with cornmeal and lay the dough on top. Lightly brush the dough with olive oil and spread the onion on top, leaving a 1/2-inch border. Scatter the goat cheese over the onion. Scatter the asparagus on top and season with salt and pepper. Sprinkle with the Parmigiano-Reggiano and half of the oregano.

    Carefully slide the pizza onto the preheated pizza pan. Bake until the bottom of the crust is golden and the cheese is bubbly, about 15 minutes. Remove the pan from the oven. Arrange the prosciutto on the pizza, sprinkle with the remaining oregano and drizzle with a little oil. Let cool for 5 minutes before serving.
    Williams-Sonoma Kitchen.
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