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Asparagus Pizza Bianco

Chef John Chiakulas
Restaurant/Operation Scoozi!, Chicago
Menupart Pizza 
Daypart Lunch, Dinner
Region Italian

Asparagus Pizza Bianco
Yield: 1 pizza
Pizza dough (recipe follows) 5 oz.
Asparagus purée (recipe follows) 1 Tbsp.
Grana padano cheese, shaved 2 to 3 oz.
Asparagus, chopped 1/4 to 1/2 spear
Black pepper, ground pinch
Fresh lemon thyme 1 Tbsp.
White truffle oil to taste
1. Roll dough to 10- to 12-in. circle about thickness of a quarter. Spread asparagus purée over dough; top with cheese and chopped asparagus.
2. Bake at 450F, rotating 4 to 5 times, until edges are golden brown, 15 to 20 minutes. Remove from oven; sprinkle with pepper and thyme; drizzle with white truffle oil to serve.
Pizza Dough
Yield: Yield: 1 1/2 to 2 lb.
Fresh yeast 3/4 oz.
Honey 1 tsp.
Pastry flour, divided use 2 1/2 oz. and 1 3/4 lb.
Warm water 1/4 cup
Cold water 14 oz.
Olive oil 1 tsp.
Salt 1/2 tsp.
White pepper pinch
1. In stainless-steel bowl, whisk together yeast, honey, 21/2 oz. flour and warm water. Cover with plastic and let rest in warm place 10 to 12 minutes.
2. Combine cold water, oil, salt and pepper in mixing bowl; add yeast mixture. Mix all ingredients with dough hook at slowest speed for 10 minutes and then second slowest for 5 minutes. Let dough rest 20 minutes.

Asparagus Purée
Yield: About 1 1/2 cups
Asparagus, blanched, chopped 1 lb.
Garlic, roasted 1/3 cup
Salt and pepper pinch
Fresh lemon thyme pinch
Combine ingredients in processor and blend until smooth; strain out excess water.

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