Asparagus, Goat Cheese & Prosciutto Pizza

When buying asparagus, look for firm stalks with tips that are tightly closed. The cut end should look freshly cut and not too dried out. Cook asparagus as soon as possible after purchase. If you must store it, set the stalks upright in a glass of water (like you would a bouquet of flowers) and refrigerate.
Average Customer Rating:
4.5 out of 5
4.5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Asparagus, Goat Cheese & Prosciutto Pizza
Review 1 for Asparagus, Goat Cheese & Prosciutto Pizza
4 out of 5
4 out of 5
klloch
,TN
West TN
July 2, 2013
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Pretty tasty
July 2, 2013
I used the associated bread machine dough recipe. While convenient and a great base for a pizza with a hefty red sauce....for this I would've preferred a thin crispy crust over thick and soft crust. I oven roasted my asparagus for extra flavor. I did put the pizza back in the oven for a few minutes after adding the proscuitto as I wanted it warmed slightly.
I might make it again on a thin crust...but will probably try others first.
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Review 2 for Asparagus, Goat Cheese & Prosciutto Pizza
5 out of 5
5 out of 5
martawillcox
,London, UK
May 31, 2012
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
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Completely delicious
May 31, 2012
I used William Sonoma's Basic PIzza Dough recipe, which created a chewy thin dough that worked perfectly.
The combination of these ingredients is so delicious. I omitted the prosciutto and subbed in cooked bacon.
Four pizzas served four adults with leftovers. I definitely recommend!
Would also be a perfect starter.
Pros: Impressive, Will Make Again
Cons: Lengthy
 
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