Andy Powell - Vino
Vino
Andy Powell
Buy This Art Print At AllPosters.com

 

 

 


 

La Belle Cuisine - More Main Dish Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

 

Pizza with Asparagus and Smoked Ham

 

 

 swish 468 x 60

"I stick to asparagus which still seems to inspire gentle thought."
~ Charles Lamb


Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

 
wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!

 

 

[Flag Campaign icon]

 

 

 


 

 iGourmet.com


Your patronage of our affiliate partners supports this web site.  We thank you!

 

 At the Pizza Place
At the Pizza Place
Pam Ingalls
Buy this Giclee at AllPosters.com
Framed

 

 

Pizza with Asparagus and Smoked Ham
Food & Wine Archives

Wine Recommendation: A clean, light white, such as the 1997 Torres
Viña Sol from Spain or the 1997 Domaine de la Jalousie Sauvignon from
France, is a refreshing choice.

Servings: 4

1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 pound medium asparagus - peeled, trimmed to 5-inch lengths
and halved lengthwise
1/2 pound smoked ham, sliced 1/4 inch thick and cut into
2-inch-long matchsticks
3 small scallions, sliced
Salt and freshly ground pepper
1/4 pound mild provolone or Fontina cheese, shredded (1 cup)
1 pound pizza dough, at room temperature
(purchased frozen pizza dough)
2 tablespoons freshly grated Asiago, Parmesan
or sharp provolone cheese

1. Preheat the oven to 500 degrees F. Preheat a pizza stone or generously
oil a large baking sheet. Heat 1 tablespoon of the olive oil in a large skillet. Add the asparagus and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes; transfer to a bowl. Add the ham and scallions to the asparagus and season with salt and pepper. Let cool slightly. Add half
of the shredded cheese.
2. On a lightly floured surface, roll or stretch the dough to a rough 14-inch round. Transfer the dough to a floured pizza peel or rimless cookie sheet,
or to the oiled baking sheet. Top the pizza with the asparagus mixture,
leaving a 1-inch border of dough. Brush the border with the remaining 1 teaspoon of olive oil. Scatter the grated cheese and the remaining shredded cheese over the top.
3. Slide the pizza onto the hot stone, if using, and bake for about 10 minutes on the stone or 16 minutes on the baking sheet, until the crust is golden
and the cheese is bubbling. Transfer the pizza to a rack and let cool
slightly
before serving.

- Grace Parisi
 

Feature Archive Recipe:
Pizza Plenty

 

Index - Main Dish Recipe Archives
Recipe Archives Index

wb01507_.gif (1247 bytes) Home wb01507_.gif (1247 bytes) Sitemap wb01507_.gif (1247 bytes) Recipe of the Day wb01507_.gif (1247 bytes) Art Gallery wb01507_.gif (1247 bytes) Cafe wb01507_.gif (1247 bytes) Articles wb01507_.gif (1247 bytes) Cookbooks
wb01507_.gif (1247 bytes) Cajun Country wb01507_.gif (1247 bytes) Features wb01507_.gif (1247 bytes) Chefs wb01507_.gif (1247 bytes) Food Quotes wb01507_.gif (1247 bytes) Gift Gallery wb01507_.gif (1247 bytes) Favorites wb01507_.gif (1247 bytes) Basics
wb01507_.gif (1247 bytes) Recipe Archives wb01507_.gif (1247 bytes) Links wb01507_.gif (1247 bytes) Guestbook wb01507_.gif (1247 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2005 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: May 27, 2001.