Shaved Asparagus Pizza
The Shaved Asparagus Pizza is by far, one of our favorites. Aside from the amazing Garlic Confit, I firmly stand by my belief that EVERYTHING is better with an egg on top so this pizza has two big things going for it. I'll break this recipe in two parts since the Garlic Confit must be made first. There are a handful of "things" that need to be completed for this pizza - it's not a "throw a few items on and cook" kinda deal.
Pre-heat the oven to 350°.
In a 4-quart glass oven-safe dish, combine the peeled cloves from 8 heads of garlic, 2 cups of quality olive oil, 12 fresh thyme sprigs, and 3 bay leaves. Ensure that the garlic cloves are completely submerged in oil.
Ensure that the garlic cloves are completely submerged in oil.
Place the dish on a lined baking sheet and bake until the garlic is softened and slightly brown around the edges - this will take approximately 45 minutes to one hour.
The Garlic Confit can now be cooled in the oil and then stored in the refrigerator for 2-3 weeks or it can be frozen. We prefer the former option. While your Garlic Confit is cooling, you can start on the rest. First, shave or peel 5 large asparagus spears with a vegetable peeler.
Arrange the following on the pizza in a circle, leaving the center open for the egg:
1 tablespoon of finely chopped green garlic - the whites and very light green only.
4 cloves garlic confit, smashed thoroughly with a fork and 1/2 teaspoon of the garlic confit oil.
1/4 cup pea tendril leaves.
1/4 cup sliced mushrooms (I prefer cremini).
1 1/2 ounces of freshly grated Gruyere.
4 ounces of freshly grated sottocenere cheese (options: caciocavallo, fontina or any nutty cheese).
Once complete, crack one raw egg into a small bowl. Take both the pizza and the egg to the pizza oven. Slide the pizza off the pizza peel and into the oven. Quickly pour the egg into the center section of the pizza.
Cook as you would any other pizza - moving the pizza around to avoid burning - and until the egg is ALMOST cooked. I believe this pizza is best when the egg is cooked "easy" and a little runny.