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Going green and local in topping your pizza

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With local asparagus, now in season, simply steaming it and enjoying the unadulterated taste of its freshness is often enough.

That said, there are a variety of options when you’re looking to put its goodness on the menu – you can probably think of a few, but perhaps “pizza” doesn’t spring immediately to mind. It should, as this recipe for Asparagus Pizza surely proves – it’s a delicious blend of flavour and colour.

The olive oil, basil and garlic certainly scream “traditional,” but throwing asparagus and chèvre cheese into the mix changes things up. As with all pizzas, however, there’s always room to customize the pie to your liking, including substituting or augmenting the cheese selection. Feel free to experiment … and have some fun doing it.

Asparagus Pizza

  • 1 Tbsp. olive oil
  • 1 onion, halved and thinly sliced
  • 1 clove garlic, minced
  • 1 Tbsp. balsamic vinegar
  • 1 tsp. granulated sugar
  • 8 to 10 stalks local asparagus, cut into 1/2-inch (1 cm) pieces
  • 1 medium greenhouse tomato, chopped
  • 1 tsp. dried basil
  • Salt and pepper
  • 1 baked 12-inch whole-wheat pizza crust
  • 3 Tbsp. chèvre cheese, crumbled

In frying pan, heat oil over medium-high heat; sauté onion and garlic until softened and golden, about 8 minutes. Add vinegar and sugar; stir.

Add asparagus; cook for 3 minutes. Add tomato, basil, and salt and pepper to taste; cook for 1 minute.

Spread asparagus mixture over whole-wheat pizza crust; top with chèvre cheese.

Place pizza directly on middle oven rack (for softer, chewier crust, bake on cookie sheet). Bake in 375°F (190°C) oven (or according to pizza crust directions on package) for 6 to 8 minutes or until crust browns. Broil for 2 minutes or until cheese begins to bubble.


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