DR-Dad claims he is a master pizza chef. Of course, these claims are unsubstantiated as I’ve never had one of his pizzas (it’s a new skill for him). So he might be a great pizza maker like I am a great tightrope walker, under the whole tree-falling-in-the-forest theory.
DR-Dad did recently win a chili competition, so I suppose stranger things have happened (imagine me with one eyebrow raised extremely high while receiving this news, given the lackluster grilled cheese skills of my youth). Not long after he won, he tried to steal my crockpot, so something is definitely up.
The point is: I might or might not have great pizza making skills in my genes.
What I know for sure is that I had a bunch of farmer’s market asparagus and some Trader Joe’s whole wheat pizza dough. So shaved asparagus pizza was born.
Since we’re talking about DR-Dad, allow me to quote him: “Kids, we can do this the easy way or the hard way. Your choice.” Hence we have two choices: easy-way-pizza (i.e. EWM!), or hard-way-pizza. You choose.
|Easy way||Hard way|
|Trader Joe’s pizza crust||Make your own pizza crust (and by this I literally mean to go to another blog and figure out how to make your own pizza crust)|
|Trader Joe’s refrigerated pesto, or make ghesto (a.k.a. ghetto-pesto, see recipe below)||Make your own pesto (again, you’re gonna need to find another blog)|
Let’s do this:
Go get your dough, ghesto, and any pizza toppings you like. We kept it simple with asparagus, red onion, goat cheese and tomato (tomato for me only since the Huz hates tomato. And I still married him).
Preheat your oven (if using TJ’s dough, to 350 degrees). Grab your asparagus and shred the asparagus with a vegetable peeler. Pretty:
Roll out your dough into circles and place on a cookie sheet. Top with your ghesto, then all your toppings. Really pile on the asparagus because it shrinks a lot once its cooked.
Cook for about 12 minutes, or until the edges of your dough are browned and the asparagus is a little crispy.
Now invite DR-dad to join your pizza masters club.
Ghesto (a.k.a. Ghetto Pesto)
3 cloves garlic
about a cup sliced almonds
fresh basil leaves (I’d guess I used about 10-12)
handful of spinach
olive oil (anywhere from 1/4c to 3/4c)
Mince the garlic in the food processor. Scrape it off the sides and add the almonds, basil and spinach and give it a whirl. I usually keep the food processor going and add olive oil through the shoot at the top until the ghesto is the texture I want. For pizza, I like it to be a little thinner, so I use more. If I was going to use the ghesto for spreading on crackers or a sandwich, I’d probably make it a little thicker (less olive oil).