Roman Pizza for Two
This is a perfect way to showcase fresh asparagus as well as allow the eggs to be cooked to order. This recipe is from Elizabeth Baird, who first tried it on a recent trip to Rome. If desired, sprinkle cornmeal on the baking sheet before adding the dough.
Servings: 2
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 668 |
| pro | 29 g |
| total fat | 22 g |
| sat. fat | 9 g |
| carb | 87 g |
| fibre | 4 g |
| sodium | 1.127 mg |
| % RDI: | - |
| calcium | 32% |
| iron | 38% |
| vit A | 23% |
| vit C | 15% |
| folate | 85% |
-
8 oz (250 g) asparagus
12 oz (375 g) pizza dough
2 eggs
1/2 cup (125 mL) shredded mozzarella cheese
2 tbsp (25 mL) grated parmesan cheese
Preparation:
Snap woody ends off asparagus. In saucepan of boiling water, blanch asparagus for 1 minute. Drain and chill under cold running water; drain on paper towels. Cut into 1-inch (2.5 cm) lengths; set aside.
Divide dough in half. On lightly floured surface, roll each half into 6-inch (15 cm) circle. Place on greased baking sheet. Arrange asparagus around edge of each, leaving space in centre for egg. Crack 1 egg into each centre. Sprinkle each with pinch pepper, then mozzarella, then Parmesan.
Bake on bottom rack of 500°F (260°C) oven for about 8 minutes or until crust is golden and eggs are set.
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