This classic and popular pizza is made with Bel Paese (beautiful country) cheese, prosciutto di Parma, and fresh asparagus that have been roasted with olive oil, salt, pepper, and a little lemon juice. The cheese is arranged over the dough and then the prosciutto and asparagus are laid out on top like spokes on a wheel. Placed two fresh basil leaves in the center of the pizza just before it is served.<\/p>\n
Portions:\u00a0<\/strong>Make one 9-inch pizza; serves 1 or 2<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n Position<\/span>\u00a0an<\/span>\u00a0oven<\/span>\u00a0rack<\/span>\u00a0in<\/span>\u00a0the<\/span>\u00a0upper<\/span>\u00a0third<\/span>\u00a0of<\/span>\u00a0the<\/span>\u00a0oven<\/span>\u00a0and<\/span>\u00a0place<\/span>\u00a0a<\/span>\u00a0<\/span><\/span>baking stone on the rack. Preheat the oven to 500\u00b0F. Have ready a\u00a0<\/span><\/span>pizza peel.\u00a0<\/span><\/span>Arrange<\/span>\u00a0the<\/span>\u00a0asparagus<\/span>\u00a0in<\/span>\u00a0a<\/span>\u00a0single<\/span>\u00a0layer<\/span>\u00a0in<\/span>\u00a0a<\/span>\u00a0small<\/span>\u00a0baking<\/span>\u00a0dish<\/span>\u00a0or<\/span>\u00a0<\/span><\/span>ovenproof skillet. Drizzle 1\u00bd tablespoons of the olive oil and the\u00a0<\/span><\/span>lemon juice over the top. Season lightly with salt and pepper. Roast\u00a0<\/span><\/span>until crisptender and nicely browned at the tips, about 12 minutes.\u00a0<\/span><\/span>Transfer to a plate to cool slightly.\u00a0<\/span><\/span>Remove<\/span>\u00a0the<\/span>\u00a0dough<\/span>\u00a0from<\/span>\u00a0the<\/span>\u00a0plastic<\/span>\u00a0bag,<\/span>\u00a0keeping<\/span>\u00a0the<\/span>\u00a0smooth<\/span>\u00a0top<\/span>\u00a0<\/span><\/span>side facing up. Place it on a lightly floured work surface and lightly dust the dough with flour. Using your fingertips (but not your nails),\u00a0<\/span>press down on the dough to flatten it and push it outward into a\u00a0<\/span>larger circle. Flip the dough over and repeat on the other side, and\u00a0<\/span>then flip the dough back over. (You always want the smooth side\u00a0<\/span>up).\u00a0<\/span>Thinking<\/span>\u00a0of<\/span>\u00a0the<\/span>\u00a0circle<\/span>\u00a0of<\/span>\u00a0dough<\/span>\u00a0as<\/span>\u00a0a<\/span>\u00a0clock<\/span>\u00a0face,<\/span>\u00a0make<\/span>\u00a0a<\/span>\u00a0fist<\/span>\u00a0with<\/span>\u00a0<\/span>your left hand and place it firmly at the 9 o\u2019clock position, about 1\u00a0<\/span>inch in from the edge (this will keep the edge of the dough slightly\u00a0<\/span>thicker). Place your right hand at the 3 o\u2019clock position, putting your\u00a0<\/span>thumb on top of the dough and your other fingers underneath. Lift\u00a0<\/span>the dough and stretch it a bit. Move the dough a one-eighth turn\u00a0<\/span>and repeat. Continue until you have evenly stretched the dough into\u00a0<\/span>a 9-inch circle with slightly thicker edges.\u00a0<\/span>Dust<\/span>\u00a0the<\/span>\u00a0pizza<\/span>\u00a0peel<\/span>\u00a0generously<\/span>\u00a0with<\/span>\u00a0flour.<\/span>\u00a0Using<\/span>\u00a0your<\/span>\u00a0hands<\/span>\u00a0and<\/span>\u00a0<\/span>working quickly, lift and transfer the dough to the pizza peel. Give\u00a0<\/span>the peel a few shakes back and forth to make sure the dough isn\u2019t\u00a0<\/span>sticking.\u00a0To<\/span>\u00a0top<\/span>\u00a0the<\/span>\u00a0pizza:<\/span>\u00a0Drizzle<\/span>\u00a0the<\/span>\u00a0remaining<\/span>\u00a01<\/span>\u00a0tablespoon<\/span>\u00a0olive<\/span>\u00a0oil<\/span>\u00a0over<\/span>\u00a0<\/span>the dough, leaving a 1-inch border. Arrange the slices of cheese in a\u00a0<\/span>single layer over the top. Arrange the asparagus like the spokes of a wheel evenly around the pizza. Arrange a slice of prosciutto between\u00a0<\/span>each asparagus spear; drape the prosciutto so it curves rather than\u00a0<\/span>laying it perfectly flat.\u00a0<\/span>Give<\/span>\u00a0the<\/span>\u00a0peel<\/span>\u00a0another<\/span>\u00a0gentle<\/span>\u00a0shake<\/span>\u00a0back<\/span>\u00a0and<\/span>\u00a0forth<\/span>\u00a0just<\/span>\u00a0to<\/span>\u00a0make<\/span>\u00a0<\/span>sure the dough isn\u2019t sticking. Slide the dough from the peel onto the\u00a0<\/span>baking stone using a quick jerking motion with your arm. (Work\u00a0<\/span>quickly to slide the pizza into the oven and close the door so the\u00a0<\/span>oven temperature doesn\u2019t drop too much). Bake the pizza until the\u00a0<\/span>crust is crisp and golden brown, about 8 minutes. Using the peel,\u00a0<\/span>remove the pizza from the oven and transfer to a cutting board.\u00a0<\/span>Place the basil leaves in the center of the pizza. Slice the pizza into\u00a0<\/span>wedges, or leave whole to be eaten folded in quarters, and serve immediately.<\/span><\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" This classic and popular pizza is made with Bel Paese (beautiful country) cheese, prosciutto di Parma, and fresh asparagus that have been roasted with olive oil, salt, pepper, and a little lemon juice. The cheese is arranged over the dough and then the prosciutto and asparagus are laid out on top like spokes on a…<\/p>\n\n