Weekend Kitchen: Asparagus & Mushroom Pizza with Gorgonzola

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I had a pizza like this recently at a restaurant and tried to recreate it at home.  The asparagus makes it a great pizza for Spring.

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Ingredients:

- pizza dough.  The recipe I used can be found here.

- 10 oz. mushrooms, sliced (I used cremini, but I'm sure any mushroom would work)

- 1/2 c. onion, diced

- 2 cloves garlic, minced

- 1 bunch of asparagus

- 1/4 c. gorgonzola or blue cheese

- 3/4 c. shredded mozzarella

- 1/2 c. shredded parmesan

- 1/4 c. pine nuts

- olive oil

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Prepare pizza dough.

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When dough is almost finished rising, preheat oven to 500 degrees.  If you use a pizza stone, preheat it in the oven too.
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Next, prepare toppings.
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Slice mushrooms.
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The santoku in the photo comes courtesy of Baby Sister.  It was one of many great birthday gifts I received this year from her.  I don't know what I did before I had this knife.  It makes food prep so much easier!

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Break asparagus into 2 - 3 inch pieces.

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Sauté garlic & onions in a generous dash of olive oil for a few minutes and then add the mushrooms.  Sauté a few minutes longer until mushrooms are soft.
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When mushrooms are finished, set aside.

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Roll out dough.  I use a pizza stone and when making pizza I like to use a little cornmeal to dust the stone before I put on the dough.  I think it helps to keep the dough form sticking.
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I also like to prebake the crust before adding the toppings.  So, once your dough is rolled out and is on the pizza stone, bake in oven for 3 -5 minutes.
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Next, top the pizza.  I started with a drizzle of olive oil all around the dough.  Next comes the mozzarella.  Then added the asparagus, mushroom & onion mixture (make sure to drain any liquid that is in the pan with the mushrooms from cooking), gorgonzola, pine nuts, and finish with the parmesan.  I topped of the pizza with a little drizzle of olive oil.
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Bake for 15 - 20 minutes.
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Fresh out of the oven:
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Enjoy!
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I've linked this recipe up to:
- Tasty Tuesdays @ Crazy Daisy..
- SNS @ Funky Junk Interiors