Real California Recipes Cookbook
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Pizzette Bianco with Asparagus & Crème Fraiche
Recipes
Ingredients:
– 5 oz. pizza dough
– Extra virgin olive oil
– Salt
– 4 spears spring asparagus, sliced thinly
– 1/2 cup shredded Real California mozzarella
– 1/4 cup Real California crème fraiche
– Zest of 1 Meyer lemon
– Real California St. George or dry Jack cheese
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Directions:
In a 550°F oven, heat a pizza stone for 30 minutes. On a flour-dusted baker's peel, stretch pizza dough into an 8-inch circle; brush with olive oil and sprinkle with salt. Arrange asparagus on dough in an even layer; sprinkle mozzarella over asparagus. Drop dollops of crème fraiche on pizzetta; sprinkle with lemon zest. Transfer to pizza stone; bake about 8 minutes or until brown and crispy. Shave St. George or Jack cheese generously over pizzetta and serve immediately.
Recipe courtesy of Chef Craig Stoll, Delfina, San Francisco.
Per Order:
Yield: 1 pizzetta
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.