Proscuitto and Asparagus Flatbread

July 7, 2011

Will and I didn’t ask for a whole lot of stuff for our wedding, but we did request a small amount of kitchen supplies I have fantasized about for the last year. One of my favorite presents is a pizza stone that our good friend Kyle’s mom generously bought for us. I’ve been using the heck out of it this summer and can’t believe a) how airy and crispy it makes my pizza crust and b) how hot my oven gets from it! When we don’t know what to make for dinner, we just throw whatever vegetables, cheese, and/or meat looks good onto a pizza!

This week, asparagus looked very good. We added some prosciutto, some parmesan shavings, a drizzle of olive oil, and cracked black pepper.

I recognize that there is nothing revolutionary about what I made here, but  in the summer, I crave food that requires little effort and tastes really fresh. Winter is for elaborate baking projects. Summer is for pizza!

More on pizza here

An NY Times articles on Spanish Roses, which blew my mind in Barca


Serves 2

I kept the asparagus intact for reasons mainly of function. The first time I made this pizza, I chopped the asparagus into pieces, and it was difficult to grab a hold of. The asparagus would fall out from under the prosciutto (DANGER DANGER). By keeping the asparagus whole, you can get a good grip on them while biting down.

When you slice the pizza, make long, rectangular cuts in between pieces of asparagus. This also will help keep your pizza intact.


8-10 oz pizza dough (about half a blob from the store)


1 bunch thick asparagus

Extra virgin olive oil

Salt & freshly cracked black pepper

4-6 very thin slices of prosciutto (enough to cover your pizza)

Shaved parmesan cheese (again, enough to spread across your pizza… I used about 1 oz)


2 hours before baking, take your pizza dough out of the fridge (if that’s where it is) and allow it to come to room temperature.

Preheat oven as to 500, putting a pizza stone inside if you have one.

Sprinkle parchment paper with cornmeal, to prevent pizza from sticking.

Roll or stretch out your pizza dough into a big rectangle. Place onto the parchment paper.

Rinse, dry, and chop fibrous ends off asparagus. Rub them with some olive oil.

Line the asparagus up across the pizza dough. Sprinkle with salt and freshly cracked black pepper.

Place the asparagus-lined dough into the oven. Toss in some ice cubes every few minutes to keep the air moist. This will help yield a crispy crust. When the flatbread is browned it is done.

Remove the browned flatbread from the oven. Delicately drape your slices of prosciutto perpendicularly over the asparagus. Spread as much or as little shaved parmesan as you’d like across the flatbread. Finish with a little more black pepper and a drizzle of olive oil.


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