Shaved Asparagus and Boursin Pizza

I adapted this recipe from Annie's Eats, one of my favorite cooking blogs. I had never made one of her recipes (she adapted this one from The Tasty Kitchen) but this was a great place to start.

I think I've talked before about my unending love for Boursin. Even though I adore it on crackers, I'm glad to have found another recipe to use it in.

Before now, I'd never seen shaved asparagus, or shaved it myself. Now I am a convert. What a great way to eat this vegetable! All you need is a vegetable peeler and you'll be all set. So let's get cooking.

Start by breaking off the tough ends of the asparagus. Then cut off the tips.



Now peel the stalks with your vegetable peeler, and you should end up with a nice pile, like this.



Stretch or roll out your pizza dough onto your pizza pan or stone, drizzle with olive oil, then use a pastry brush to sweep it across the dough (just like in the spinach and goat cheese pizza).



Sprinkle with the mozzarella cheese,



then cover with the shaved asparagus and asparagus tips.



Add the boursin



and then sprinkle with kosher salt and freshly ground black pepper to taste. Bake for 12-15 minutes until the cheese is melted and the crust is golden.



One year ago: Cherry Chicken Salad
Two years ago: Frosty Coffee Pie

Find more ideas at Foodie Friday, Friday Food, Food on Fridays, Bake with Bizzy, Foodie Friday #2, Friday Potluck, Fun with Food Friday, Recipes to Run On, Savory Sunday, Seasonal Sunday, Ingredient Spotlight: Asparagus.

Shaved Asparagus and Boursin Pizza

1 pound fresh pizza dough (here's a great bread machine recipe)
1-2 tsp. olive oil, for brushing
3/4 pound asparagus spears
1 cup shredded mozzarella cheese
3 oz. Boursin garlic and herb spreadable cheese
Kosher salt and freshly ground pepper

Roll out the pizza dough onto a pizza pan or stone. Drizzle the olive oil over the dough and then lightly brush it to cover the whole surface.

Break off the woody stems of the asparagus spears. Cut off the tips, then use a vegetable peeler to shave the spears into ribbons. Sprinkle the mozzarella over the dough in an even layer then pile the asparagus shavings and the tips over the top of the mozzarella. Dot the surface of the pizza with the Boursin. Season with kosher salt and pepper.

Bake at 450 near the bottom of the oven until the cheese is melted and bubbling and the crust is lightly browned, about 12-15 minutes. Remove from the oven and let cool slightly before slicing and serving.