Last week I killed my basil plant. While it was dying, I decided to make use of its last leaves for some pesto. But I didn’t have pine nuts and I didn’t have enough parmesan, so I made sorta pesto.
Today, I am making that sorta pesto into pizza. I got the idea when I put the pesto in the freezer right next to my pizza dough, just crying out to be used.
And in the fridge some amazing, thick local asparagus in wide-mouth mason jars.
I keep my asparagus in the fridge in mason jars because they need to keep their bottoms wet, and I don’t want them flopping all over the place.
Did you know that asparagus is in the lily family? And did you know that I am one of the few people not affected in *that way by asparagus? And it’s not that I just can’t smell it, because I can. It just don’t stink.
I rinsed and snapped the asparagus, and sliced two tomatoes. I lined the baking pan with parchment because cleaning roasted tomato off a baking sheet is obnoxious. I drizzled a bit of olive oil on them and put them in the oven to roast. I think it was at 400.
While the asparagus and tomatoes were roasting I got started caramelizing some onions. They take a while.
I pulled out my other ingredients- fresh mozzarella and my sorta pesto. I’ll also dice and cook some chicken and shave some parmesan onto the pizza.
While the oven heats the pizza stone to 500, I set up an overturned cookie sheet with parchment paper on it.
Then I stretch the dough and pile everything on top.
Slide the pizza and parchment paper onto the pizza stone and let it bake for 12 minutes.
Let cool, slice and enjoy.
That was good.