Ristorante Paradiso in Vicenza

Ingredients

• Pizza Dough
• 1 cup pizza sauce
• 4 ounces fresh buffala mozzarella, thinly sliced
• 4 ounces funghi (mushrooms), sautéed
• 4 ounces marinated carciofi (artichokes)
• 3 ounces salamino (pepperoni)
• 6 stalks asparagi blanca (white asparagus), par-boiled
• 4 very thin slices prosciutto cruda
• Cornmeal

Directions

Toss cornmeal on cooking surface to prevent sticking.

Top pizza dough with pizza sauce, spreading within 1/2“ of the edge. Arrange mushrooms, artichoke hearts, pepperoni, asparagus and mozzarella evenly over sauce.

Bake on a pizza stone or upside-down cookie sheet at 450˚ for 10 minutes or until browned and bubbly. Remove from stone.

Arrange prosciutto slices over top. Slice and serve.

Mimi, Papa, and Kiki went to Italy to visit the Frosts. They were staying in the amazing north-eastern town of Vincenza, just outside Venice. This pizza combination was truly amazing and white asparagus is so very Italian.

White asapragus should only be boiled, not baked. Odd but baking/grilling ruins it.