Name: Asparagus with Goat cheese, Egg, and Toasted Walnuts
Yield: Makes one 8 × 12-inch oval pizza Serves 1-2
Cuisine: Italy
Ingredients: 6 oz pizza dough; 1 teaspoon white truffle oil or fresh black truffle; Sea salt and freshly ground black pepper; 1 tablespoon chopped flat-leaf (Italian) parsley; ¼ cup fresh goat cheese; 1 garlic confit clove, crushed; ½ cup shredded mozzarella; Semolina or all-purpose flour, for rolling; 1 tablespoon toasted walnuts, crushed; 1 tablespoon finely grated parmesan, + shaved parmesan, to serve; 1 free-range egg; 1 tablespoon olive oil; 1½ tablespoons onion confit; 6 asparagus spears, blanched and halved lengthwise

Preparation info

Makes one 8 × 12 inch oval pizza Serves
1-2

Difficulty
Medium

Appears in

Pizza

By Pete Evans

Published 2012

About

This is a pizza I came up with after serving one of my favorite asparagus dishes in one of my restaurants. I would always serve steamed asparagus topped with a poached egg, nut brown butter sauce, and truffled pecorino. When I opened Hugo’s Bar Pizza, I tried many different variations of this pizza until finally I had what I wanted. The feedback on this has been wonderful and it’s fast become a favorite. When truffles are in season, shave generously!