Asparagus feta pizza:
1 # wheat dough ball
1/2 # asparagus
3/4 onion
3 tablespoons red pepper flakes
1 tablespoon black pepper
2 tablespoons brown sugar
1/2 # fresh mozzerella
3/4 cup feta cheese
2 tablespoons minced garlic
4 eggs
1/4 cup maple syrup
1/4 cup balsamic vinegar
First stretch out dough & let rest. & lite grill to heat up.
Shave the asparagus with a vegetable peeler, slice onions thin and combine in bowl with red pepper flakes, black pepper & brown sugar
Slice mozzerella into thin slices, combine with garlic and feta in a bowl
Grill one side of the dough. (Tip: oil grill rack first)
While the dough is grilling start your maple balsamic reduction! Put maple and balsamic in small pot on med heat, bring to boil, and then reduce to warm, & leave on stove until pizza is done!
Place cheese first then asparagus mixture on top, on grilled side of dough and put back on grill with low heat! (We had 3 extra sprigs of asapaegua so I brushed them with oil and threw them on the grill too!)
Turn off the low heat under the pizza after about 5-8 minutes (bottom should have nice grill lines) and turn other side of grill on med-high to create oven like effect!
Crack eggs onto pizza!
After about 10-15 minutes the whites will look white but not cooked! Poke with your finger and you'll notice there actually cooked they just don't look like eggs you cook in a pan! Take pizza off now if you want to have a delicious runny yolk.
(If runny yolks freak you out, cook 10 more minutes for a solid egg)
Slice and serve with DRIZZLE of maple balsamic reduction!
No comments:
Post a Comment