Servings: 4 People
Equipment
Ingredients
- 1 ball pizza dough about 12–14 inches
- 1/2 cup white sauce béchamel or alfredo style
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 6 –8 fresh asparagus spears blanched and cut into halves
- 4 slices prosciutto baked or pan-crisped
- 1 tbsp white truffle oil
- 1 tsp olive oil for brushing dough
- Freshly cracked black pepper to taste
- Pinch of sea salt optional
Instructions
- Preheat your oven to 500°F (260°C) with a pizza stone inside.
- Roll out the pizza dough on a lightly floured surface to your desired thickness.
- Brush the dough lightly with olive oil.
- Spread an even layer of white sauce over the base, leaving a 1-inch border for the crust.
- Sprinkle mozzarella and parmesan cheeses evenly on top.
- Arrange blanched asparagus spears across the pizza in a criss-cross pattern.
- Break crispy prosciutto into pieces and scatter them evenly.
- Transfer the pizza to the preheated stone and bake for 10–12 minutes, until the crust is golden and the cheese is bubbling.
- Remove from the oven, then drizzle with white truffle oil while hot.
- Finish with freshly cracked black pepper and a sprinkle of sea salt if desired. Slice and serve immediately.
Notes
- Cheese Swap: Try fontina or taleggio instead of mozzarella for extra richness.
- Truffle Oil Tip: Use sparingly—truffle oil is very aromatic and can overpower the pizza.
- Make Ahead: Blanch asparagus and crisp prosciutto a day before for faster assembly.
- Pairing Suggestion: Serve with a crisp Sauvignon Blanc or a sparkling prosecco for the ultimate gourmet night in.
Tried this recipe?Let us know how it was!
