But I sort of have summer thoughts after being in Florida for a week. Sunny skies and 8o degree weather will do that to you. To me, that just means summer.
But ahh, I am back in Colorado now where it’s definitely not 80 degrees (low of 21 and chance of snow tonight), so I guess it’s time I get back into that springtime mindset. I am not gonna lie though, I am missing my week of summer. I get the feeling that most people who went on spring break to a tropical place are probably feeling the same, am I right?
I thought if there was one way to get me out of my “I still want to be on vacation” mindset, it would be pizza.
And not just boring pizza. Springtime pizza – filled with spring colors and flavors… and well, lots and lots of cheese, because you know I can’t do it any other way. I have tried, and lets just say it wasn’t nearly as enjoyable of an experience.
I have always wanted to make a pizza with eggs on it, but for some reason I have yet to actually crack an egg on one and bake it up.
Finally the other week, when I was making this pizza, I had the thought that eggs would be REALLY good with these flavors. Spicy, fresh, cheesy? Yes, a totally good combo with eggs.
Not to mention that whole carby, crusty bread thing to soak up that runny yolk.
I mean, it’s like a dream combo….well, to me anyway.
OK. So lets talk about the basics.
The “sauce” is a chipotle romesco. It’s a little spicy, but so full of flavor. I used sun-dried tomatoes as the base and then chipotle peppers for the kick. It’s a lot like a spicy sun-dried tomato pesto. So good!
From there, you just add a lot of cheese, a little cilantro-lime sauce/pesto thing and then a shaved asparagus salad.
And by the way, if you have never had a shaved asparagus salad, I HIGHLY recommend trying it. I had never had raw asparagus, but when it’s shaved thin, it’s so delicious. Nice and crunchy and so much flavor. Plus, there’s a little parmesan involved, so its got that going for it too.
AND come on, it’s such a pretty looking pizza. Totally perfect for spring…breakfast, lunch or dinner too!
Springtime Pizza with Chipotle Romesco, Eggs + Shaved Asparagus Salad.
Servings: 4 Servings
Calories Per Serving: 844 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 8 ounces fresh mozzarella cheese sliced
- 8 ounces fontina cheese shredded
- 4-6 eggs
- In a large bowl, combine water, yeast and honey. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in the flour and olive oil stirring with a spoon until the dough comes together but is still sticky. Using your hands, on a floured surface, form the dough into a ball and work the additional 1/2 cup flour into the dough if needed. All of the mixing and kneading can also be done in a stand mixer with the dough hook attachment. Next, rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.
- In a blender or food processor, add the cilantro, green onions, lemon juice and 2 tablespoons olive oil. Pulse until chunky, finely chopped and pesto-like. Remove from the blender and place in a bowl. Store the cilantro sauce in the fridge until ready to serve.
- In the same blender or food processor, make the romesco (no need to clean it!). Add the chipotle chiles, sun-dried tomatoes, toasted almonds, garlic and salt. Begin blending and then slowly pour in 1/3 cup olive oil (or use the reserved olive oil from the sun-dried tomato jar). Blend until the sauce is combined and smooth, but not totally pureed.
- Preheat the oven to 375 degrees F.
- Once the pizza dough is ready, lightly flour a counter. Divide the dough into 2 balls (or make one large sheet pizza). Use your hands or a rolling pin to roll the dough out until you have a flattened disk. Place the pizzas on a greased baking sheet and then use your hands to gently tug, pull and push the pizza dough into your desired shape. If needed, trim the parchment paper down so just about an inch overhangs from the sides.
- Spread the romesco over each piece of dough. Top with equal amounts of mozzarella and fontina cheese. Now crack the eggs over the cheese, sprinkle with salt and pepper...and maybe a little more cheese (you know I would!). Bake 25-30 minutes or until the cheese is melted and the egg cooked to your liking.
- Meanwhile, make the salad. Working with 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings. Transfer to a medium bowl. Combine grated Parmesan and lemon juice in a small bowl and slowly whisk in oil until well blended. Season vinaigrette generously with salt and pepper. Drizzle vinaigrette over shaved asparagus and toss to coat.
- Remove each pizza and top with the cilantro sauce and the shaved asparagus salad. Sprinkle with parmesan and and crushed red pepper flakes if desired. Enjoy!
*Chipotle Romesco inspired by Donna Hay's Summer Issue.
Hip, hip hooray for spring pizza!