Shaved Asparagus Pizza with Roquefort, Eggs, & Pecorino | culture: the word on cheese
Crisp asparagus and silky eggs pair beautifully with two iconic sheep's milk cheeses
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Cooking tools:
- Peeler
- Oven
- Baking sheet
- Cutting board
- Skillet
- Stove
Ingredients
- 1 pound asparagus
- Flour (for dusting)
- ½ recipe Overnight Pizza Dough
- 6 ounces Roquefort (crumbled)
- 6 ounces mozzarella (grated)
- 2 teaspoons olive oil
- Salt (to taste)
- Black pepper (to taste)
- Pecorino Romano (to finish)
- 2 tablespoons butter
- 2 to 4 eggs (as desired)
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