Sun Dried Tomato and Asparagus Pizza
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Cook time: 
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Serves: 2 (10") pizzas
A crisp thin crust pizza topped with tender spring asparagus, caramel-ey red onions, pancetta, sun dried tomatoes, and whole milk mozzarella.
  • 1 recipe 10-Minute Pizza Dough
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely minced
  • 10 medium asparagus stalks, woody ends trimmed
  • ⅓ cup sun dried tomatoes packed in oil
  • ⅓ cup thinly sliced red onions
  • 2 ounces pancetta, very thinly sliced and cut into strips
  • 8 ounces whole milk mozzarella, thinly sliced
  1. Preheat the oven to 500°F (not broil).
  2. Cut the asparagus into 2-3" lengths. Bring 1½ cups of water to a boil. Toss in the asparagus and quickly blanch for only 45 seconds to a minute. You'll see the color brighten. This step cooks the asparagus just slightly because the time it will be in the oven is minimal. Drain the water and place the asparagus on a cutting board. *See Note*
  3. In the same medium sauce pan add the olive oil and garlic. Cook over medium heat for about a minute, until the garlic is fragrant and toasty. Remove from the heat.
  4. I used the cast iron skillet method to cook my pizza (the instructions provided here). You can also use a pizza stone or pan. Place the cast iron skillet on the burner and trun the heat all the way up.
  5. The 10 Minute Pizza Dough Recipe makes 2 (10") pizzas. Divide the dough into the two crusts and recover one. Stretch the remaining dough into a circle. It should fill most of the bottom of a large cast iron skillet. Once you place the dough in the heating skillet be ready to work quickly.
  6. Place the dough in the cast iron skillet. Brush the whole crust with the garlic and olive oil. Scatter half of the asparagus, sun dried tomatoes, and red onions across the crust. Place the slices of mozzarella over the toppings. It is fine to leave gaps. Toss half of the pancetta over the top of the mozzarella.
  7. Quickly place the skillet in the oven. Bake for about 5 minutes. The cheese will be melted and will start to bubble. If you'd like to place the oven on broil for just a minute before removing the skillet it can help to brown the crust a little more . Be sure to watch it closely.
  8. Repeat the process with the second half of the dough.
  9. Eat! Enjoy.
If you are working with larger asparagus stalks you can cut them in half after blanching them. It makes the pizza easier to eat. If you are working with tiny stalks of tender baby asparagus don't worry about it.
Recipe by Sugar Dish Me at