This is a different take on the usual tomato sauced, cheesy pizza that you are probably used to. Mozzarella and shaved asparagus dotted with creamy boursin cheese sound different and interesting in theory, but to be honest I was wary of them in reality. That is, until I took a bite. This pizza is so good that you will have the most staunch veggie refusing child nibbling their way through it without complaint. I'm not ashamed to say we pounced on the leftovers, greedily shoving each other out of the way. (well, that's a bit of an exaggeration. Maybe.)
Adapted from Tasty Kitchen
Pizza dough for 1 12-16 inch pizza (I like this recipe)
Olive oil
About 8 oz mozzarella (fresh is good, but I used regular shredded)
1 pound of asparagus
½ of a 5 ¼ oz package of Boursin garlic and herb cheese (or the same amount of a similar spreadable her and garlic cheese)
Pre-heat oven to 450 F.
Over a large bowl, shave your asparagus the best you can. Mine kept breaking, it was hard to actually shave it much. I took the leftover bits and sliced them as think as I possibly could. Set aside.
Roll and stretch out the pizza dough to fit the stone/pan you are baking it in. Drizzle with a little olive oil and slather the surface of the dough with it. If you are using fresh mozzarella, cut the ball into slices and lay them on top of the dough. Otherwise, just sprinkle your grated mozzarella cheese on the dough.
Top with the asparagus. I know this will look like a lot of asparagus, but it will cook down. Don’t worry!
Crumble/dot with the garlic and herb cheese, trying to get some all over the top.
Bake for about 15 minutes until the bottom of the pizza is golden brown and the cheese is turning a little brown and melty. Let sit for five minutes before slicing and serving.
Makes 8 pieces.
