Asparagus and Egg Pizza

Asparagus and Egg Pizza
Photo by Scott Phillips


  • 1 lb. thick asparagus
  • 2 Tbs. finely chopped chives
  • ½ oz. finely grated Parmigiano-Reggiano cheese (about ½ cup using a rasp grater)
  • Cornmeal for dusting
  • Kosher salt and freshly ground black pepper
  • 4 large eggs, at room temperature
  • 1-½ Tbs. olive oil
  • + 3 more ingredients
    • 8 oz. coarsely grated fontina (about 2 cups)
    • 1 lb. homemade or store-bought pizza dough, thawed if frozen, divided into 2 balls
    • ½ small yellow onion, thinly sliced crosswise

Position racks in the upper and lower thirds of the oven and heat the oven to 500°F. Lightly oil 2 heavy-duty 13x18-inch baking sheets. Trim the woody ends from the asparagus. Remove the tips and reserve. Very thinly slice the stalks on a sharp diagonal. Combine the slices, tips, and the onion i...

View full recipe at Fine Cooking


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