Pizza with Grilled Asparagus


Pizza round
Cheese – grated, about 2 cups (enough to cover the pizza round) Olive oil
Fresh or regular onions
Oregano, chopped fine if fresh
1/2 bunch of asparagus
small amount of sun dried tomatoes
Salt and pepper to taste 


Grill or steam the asparagus to just barely cook it. Slice it into 2-inch pieces after it is cooked. Slice up the onions. In a large skillet, sauté them in olive oil. Add salt and pepper to taste. Keep cooking and stirring until the onions are browned – this may take up to 30 minutes. You want to caramelize them.

Preheat the oven to 425°. Sprinkle the pizza round with cheese, onions and asparagus. If you have sun-dried tomatoes available, these are another wonderful addition. You should soak them for a few minutes in steaming water (just enough to cover them) and then chop them into bite- sized pieces before distributing them on the pizza crust. Add a fresh herb like thyme or oregano if you have it available. If not available fresh, sprinkle dried oregano on top of the pizza. Bake the pizza according to the directions. It sometimes helps to brush the border of the pizza with olive oil for a shiny brown crust. 


Instructions on how to prepare delicious crust from your Full Belly Farm Pizza Dough Ball! 

Let your pizza dough come to room temperature before stretching. Preheat your oven to 450. Lightly flour the top of the dough and your countertop. Flip the dough out of the container onto the floured countertop and lightly flour the underside of the dough. Have a sheet tray ready to go, dusted with either semolina or all purpose flour (this is to keep the pizza dough from sticking to the pan when it cooks).

With lightly floured hands, pick up the dough and gently hold it at the edge. Work your way around the dough, allowing the dough to stretch into a rough circle. If you hold only the edges as you work your way around, the center won’t get too thin. When you have achieved the desired thickness, set it on your floured sheet pan. Add your toppings, and bake for 7 - 10 minutes, or until the dough has bubbled up around the edges and the toppings are cooked, and the edges are golden brown.