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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 450°F. | 2. If not already shaped, stretch your pizza dough into a large circle 12-16 inches in diameter and place on your pizza pan or stone. Drizzle dough with a thin stream of olive oil. | 3. Slice fresh mozzarella as thinly as possible and arrange in a single layer over dough. | 4. Using a vegetable peeler shave your asparagus into thin ribbons. Use the entire bunch, as you might only get 3 or 4 good ribbons from each spear. Pile asparagus shavings on top of the mozzarella. The asparagus WILL cook down so you want to use more than you think is necessary. | 5. Top asparagus with several cranks of black pepper and dot generously with Boursin cheese. (I tend to use 1/4-1/2 a package per pizza.). | 6. Bake on pizza stone or baking sheet for 15-20 minutes or until crust is golden brown. Let cool for 2-3 minutes before slicing and serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pre pizza crust	1			-	-	-	-
extra virgin olive oil				-	-	-	-
mozzarella cheese	8	ounces		734.8188	61.7339	30.7535	40.5284
asparagus	1	bunch		-	-	-	-
boursin cheese	5 1/4	1/4		-	-	-	-
black pepper			cracked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.