Ladies and gentleman, this post will be quick. You’re running out of asparagus season and you need to make this pizza before it’s too late.
It starts with two cheeses.
And it’s topped with shaved asparagus salad.
And it gets baked to roasted, golden-brown perfection. It’s seasonal eating at its best. It’s fresh and it’s light and it’s what you’re having for dinner tonight, right?
*I always use Barefoot Contessa pizza dough, because it’s always turned out well. Why mess with a good thing? I also had a lemon which, per Deb’s suggestion, I squeezed over this immediately upon removal from the oven. I’m drooling just thinking about it and I’ve already eaten three piecces.