Asparagus... peaches... strawberries... tomatoes.... all things that are best in season. In the hottest of summer months peaches are the juiciest and tomatoes complete BLTs perfectly.
Just when the asparagus stocks were about to get a little woody this summer and were on their way out; I whipped up an unusual—and unforgettable—new recipe that you must try. This recipe was inspired by SmittenKitchen's asparagus pizza. If you haven't made your way over to SmittenKitchen, oy, you're in for a treat!
Start by prepping your ingredients. Try anything you like or have in your 'frig! I started with fresh mushrooms and asparagus, of course. I drizzled the asparagus with olive oil, salt, and freshly cracked pepper.
Then chopped up sun-dried tomatoes and grabbed some mozzarella and pepporoni and sprinkled all of my ingredients on a 100% whole wheat thin crust.
Bake according to the crust directions and enjoy.
I completely understand asparagus isn't easily found in one's garden or at the farmer's market currently, SO print it out. bookmark it. anything you have to do, so you remember to try this pizza next summer when the asparagus start sprouting!
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