Shaved asparagus pizza and leisurely pizza dough


This is a story in which we made a tasty pizza that was really annoying to prepare.

Shaved asparagus pizza

What worked: This pizza tastes very, very good. The cheese, the asparagus, the green onions – everything was fresh and satisfying.

What didn’t work: Shaving the asparagus was a royal pain in the butt. Deb made it sound so simple, and it really wasn’t. I tried the method of laying the asparagus down on the counter and using my vegetable peeler to do the shaving, and could only get a couple of strips out of the deal. My husband and I resorted to a combination of peeling, using the mandoline (very carefully), and using a regular knife to make thin pieces. It took quite awhile and in the end, we couldn’t help but wonder if it was worth it.

Would I make it again?: Probably not. It was very tasty (as mentioned), but was too much work (as also mentioned).

Leisurely pizza dough

What worked: Everything! I love making pizza dough in the morning and letting rise all day in the fridge. It’s easy, makes dinner prep even easier after work, and in my experience, the all-day slow rise makes the crust bake up beautifully and taste even better.

What didn’t: Nothing wrong here. Sometimes we prefer a thicker crust, but for those thin crust days, this crust is great.

Would I make it again?: It’s quite likely. I’ll admit that I’m pretty partial to Mark Bittman’s pizza dough recipe (it’s one of those that I have almost committed to memory at this point, and it always comes out well), but I will aim to put this Smitten Kitchen crust in the rotation.


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