Roman Pizza for Two
This recipe makes 2 servings
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 mg |
| % RDI: | - |
| calcium | 32 |
| iron | 38 |
| vit A | 23 |
| vit C | 15 |
| folate | 85 |
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.
Ingredients
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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