4 tablespoons olive oil
4 scallions, thinly sliced
½ teaspoon crushed red pepper (optional- see note)
1 teaspoon toasted sesame seeds
½ cup minced parsley
1 tablespoon lemon juice
⅛ teaspoon salt
6 to 8 thicker asparagus stalks
1 recipe or store-bought pizza dough, room temperature
2 ounces shredded gruyere
2 ounces shredded/torn mozzarella
- Preheat your oven with stone, grill, or pizza oven as needed.
- Prepare the toppings by heating a medium skillet over medium heat. Add the olive oil followed by the scallions. Cook until the scallions start to crisp up. Stir in the chili flakes and continue to cook until the scallions are crispy. Remove the pan from the heat and stir in the sesame seeds, parsley, lemon juice, and salt.
- For the asparagus, Hold the untrimmed end of the asparagus and using a vegetable peeler, shave the asparagus (video here). Place the shaved asparagus in a bowl and toss with the scallion oil.
- Toss/stretch the pizza dough to the desired size and place on a pizza peel lightly coated with cornmeal. Top the dough with the asparagus and all of the oil mixture. Sprinkle with the shredded cheese and cook however you’re cooking your pizza.
Crushed red pepper: Leave out if you don’t want heat to the pizza. The sauce is just as delicious without it!