Asparagus Pizzettas with Fontina and Prosciutto

Michael Tusk tops his pizzettas sparingly, as bakers in Italy do, to show off the crisp crusts. Here we've added extra topping, in keeping with American taste.

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  • Total Time:
  • Servings: MAKES FOUR 8-INCH PIZZETTAS
KEY: Spring, Summer, Cocktail Party, Father's Day, Game Day, Graduation Party, New Year's Eve, American, Italian, Appetizers/starters, Pizzas, Make Ahead

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Ingredients

  • 1 pound pizza or bread dough
  • 2 pounds medium asparagus, tough ends discarded
  • 1 large shallot, thinly sliced
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • Salt and freshly ground pepper
  • Semolina or fine cornmeal, for dusting
  • 2 cups shredded Fontina cheese (6 ounces)
  • 1 cup shredded fresh mozzarella (3 ounces)
  • 1 1/2 ounces prosciutto, julienned (1 lightly packed cup)
  • 4 large sorrel leaves, julienned
  • Fresh lemon juice

How to make this recipe

  1. Set a pizza stone on the bottom or on the bottom shelf of the oven. Preheat the oven to 500°, allowing at least 30 minutes for the stone to heat. On a lightly floured work surface, cut the dough into 4 pieces and roll each piece into a ball. Cover with plastic wrap and let rest for 10 minutes.
  2. In a saucepan of boiling salted water, cook the asparagus until tender, about 4 minutes. Drain and pat dry. Slice the asparagus 1/4 inch thick on the diagonal and transfer to a large bowl. Add the shallot and 2 tablespoons of the olive oil and season with salt and pepper.
  3. On a lightly floured surface, roll 1 ball of dough into an 8-inch round. Dust a pizza peel with semolina and set the dough round on it. Lightly brush the dough with olive oil. Scatter 1/2 cup of the Fontina cheese and 1/4 cup of the mozzarella on the dough, then top with one-fourth of the asparagus and 1/4 cup of the prosciutto. Slide the pizzetta onto the hot stone. Bake for about 6 minutes, or until it is crisp and browned on the bottom and bubbling on top. Using a large spatula, transfer the pizzetta to a work surface and cut it into quarters. Sprinkle the pizzetta with the sorrel and lemon juice and serve. As soon as 1 pizzetta is in the oven, prepare the next. Slide it into the oven when the first comes out.

Make Ahead

The asparagus mixture can be refrigerated overnight.

Contributed By Photo © Ericka McConnell Published June 2003

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