Ok, whether for a dinner party or drunken gathering, this one wins accolades, hands down.

All you need is pre-made cornmeal crusts:

some sort of pizza sauce, or marinara sauce (your choice, I like garlic and basil marinara)

finely shaved parmesan cheese

and asparagus tips

arrange sauce, then cheese, then asparagus tips on the pizza while the oven heats to 425 degrees.
I like to make a pretty slice-friendly pattern with the asparagus tips, so they will be perfectly arranged on each slice. This helps, too, because even with a pizza slicer, the asparagus doesn’t like to cut as effortlessly as one would hope.

Pop that sucker directly on the rack for fifteen minutes and YES! Snacks of goodness for everyone.

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4 Responses to “My new favorite pizza”

1. Shawn Says:
   November 19th, 2008 at 12:02 pm

   You know how much I love this crust, George. I say lose the pizza sauce, though, and throw on sun-dried tomatoes (if you buy them dried you’ll need to let them soak in boiling water for a bit first), fresh chopped basil, and sprinkle with grated mozzarella. Some other tasty topping combos:

   - Beets, squash and red onions (YUM!)
   - Thinly sliced pears, garlic and blue cheese

   Also, drizzling a little olive oil on the crust beforehand helps prevent it from burning. 15 minutes is the perfect amount of time for it to get just crispy enough.

2. Shawn Says:
   November 19th, 2008 at 12:03 pm

   Whoops, sorry Patrice. I forgot that you’re writing here now, too!

3. Lydia Says:
   November 19th, 2008 at 1:31 pm

   yeah, I was all about these until I checked the nutrition facts. it’s 1,000/cal per pizza crust with no toppings. kinda steep.

4. George C. Says:
   November 19th, 2008 at 2:26 pm

   I was served this combo at Chez Florespeed the other night- superb!

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