Asparagus Brunch Pizza

My name is Lisa and I am a magazine addict! I have this horrible habit of looking at magazine in the grocery store, or the bookstore, airports…well you get the idea. While I was perusing the magazine aisle last weekend,  a Cook Fresh Spring 2016 magazine caught my eye. So I flipped through the pages and page 47 jumped out at me…..

This Asparagus Brunch Pizza {well they actually called it asparagus and egg pizza} is No.7 in their collection of Asparagus 10 Ways. I’m still not exactly sure WHY this raw egg topped pizza seemed appealing to me, but I carried the magazine around the grocery store and purchased all of the ingredients to go home and make one myself!

If you know me at all, you know that I like my eggs hard-cooked, and I’m not really a fan of onions…but I was really intrigued and had to try this pizza, LOL

How to make Asparagus Brunch Pizza:

I made my favorite Homemade Pizza Dough, or you can buy dough at your local pizza place. 😉 While the bread machine was doing it’s thing, I preheated my baking stone and oven to 500 degrees.

Next, remove the woody ends of the asparagus. Remove the tips and set aside. Thinly slice asparagus on a sharp diagonal and place in a large bowl with the tips…..

Thinly slice onion crosswise and place in bowl. I’m not exactly sure if this is crosswise, but it worked…..

Google it if you don’t trust me. 😉 Drizzle olive oil over the asparagus and season with salt and pepper. Set aside…..

Divide dough in half. Place first half on a floured work surface and roll or stretch into a 10 to 11-inch circle. Place dough circle on a sheet of parchment paper. Sprinkle with half of the fontina cheese….

and top with half of the asparagus mixture…..

Slide pizza onto preheated baking stone and cook until golden brown, 10 to 12 minutes, turning after 5 minutes. Remove pizza from oven and crack two eggs over the top…..

I was trying to avoid the bubbles and made them look like eyes! LOL Return to oven and cook until egg whites are set, but the yolks are still runny, 2 to 4 minutes…..

Remove pizza and place on a cutting board. Sprinkle with half of the Parmesan cheese and chopped chives. Slice and serve…..

Repeat the process for the second pizza. {see below}

Guess what? I LOVED it!! The asparagus and onions melted into the fontina cheese, and the egg mixed with the Parmigiano-Reggiano to create a “sauce” that pulled it all together…who knew? Well apparently the nice people at CookFresh knew, and they are quite brilliant. 🙂

Notes:

• I have never baked two pizzas at one time, I do not trust my oven.  Feel free to give it a try if you like.
• If you do not have a baking stone, substitute (2) baking sheets.
• If not using parchment paper, rub baking sheets with oil. Do not rub oil on a baking stone.
• Make sure your eggs are room temperature or your crust will over cook while the cold eggs cook.

Maybe Spring is in the air…not in AZ but somewhere…maybe it made me think of Easter Brunch?? Whatever the reason I am glad that I forced myself to try this Asparagus Brunch Pizza, and I will definitely make it again in the future. 🙂

Some additional Pizza recipes for you to try:

 Breakfast Pizza – sausage gravy, bacon and eggs…oh ya!

Don’t want to make pizza dough, then give this Breakfast Pizza with Hash Brown Crust a try

Chili Cheese Dog Pizza –

Shrimp Scampi Pizza – E-V-E-R-Y-O-N-E’s favorite!!

Steakhouse Pizza – medium-rare ribeye, a creamy white sauce, crispy onion rings and drizzled with Gorgonzola butter

Enjoy!!

Asparagus Brunch Pizza

This fresh, delicious, and perfect for spring Asparagus Brunch Pizza will make everyone in the family hungry for more!

0 from 0 votes

Print

Course: Main Course

Cuisine: American

Keyword: asparagus, pizza, eggs, fontina cheese, recipe, spring

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 Servings

Calories: 825kcal

Author: Lisa Johnson

Ingredients

• 1 1/2 pounds pizza dough
• 1 pound thick asparagus
• 1/2 small onion (thinly sliced)
• 1 1/2 Tablspoons olive oil
• sea salt & ground black pepper (to taste)
• 2 cups grated fontina cheese
• 4 large eggs (at room temperature)
• 1/2 cup finely grated Parmigiano-Reggiano cheese
• 2 Tablespoons finely chopped chives

Instructions

• Place baking stone inside oven and heat to 500 degrees for one hour.*
• Remove the woody ends of the asparagus. Remove the tips and set aside. Thinly slice asparagus on a sharp diagonal and place in a large bowl with the tips.
• Thinly slice onion crosswise and place in bowl.
• Drizzle olive oil over the asparagus and season with salt and pepper. Set aside.
• Divide dough in half. Place first half on a floured work surface and roll or stretch into a 10 to 11-inch circle.
• Place dough circle on a sheet of parchment paper.
• Sprinkle with half of the fontina cheese and top with half of the asparagus mixture.
• Slide pizza onto preheated baking stone and cook until golden brown, 10 to 12 minutes, turning after 5 minutes.
• Remove pizza from oven and crack two eggs over the top. Return to oven and cook until egg whites are set, but the yolks are still runny, 2 to 4 minutes.
• Remove pizza and place on a cutting board. Sprinkle with half of the Parmesan cheese and chopped chives. Slice and serve.
• Repeat the process for the second pizza.**

Notes

*if you do not have a baking stone, substitute (2) baking sheets.

If not using parchment paper, rub baking sheets with oil. Do not rub oil on a baking stone.

**I have never baked two pizzas at one time, I do not trust my oven.  Feel free to give it a try if you like.

Make sure your eggs are room temperature or your crust will over cook while the cold eggs cook.

Nutrition

Calories: 825kcal | Carbohydrates: 88g | Protein: 43g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 271mg | Sodium: 2031mg | Potassium: 364mg | Fiber: 5g | Sugar: 14g | Vitamin A: 37.9% | Vitamin C: 9.5% | Calcium: 56.6% | Iron: 45.3%