Asparagus and White Cheese Pizza

[cinaed]

(This recipe is partially one from the “River Cottage Veg” vegetable recipe book by Hugh Fearnley-Whittingstall, but I mostly just took the ingredients, added garlic and spinach, and followed half of the instructions.)

Ingredients

• 1 twelve inch pizza crust (I bought one from Giant)
• 3 tablespoons olive oil, plus a little extra to trickle
• 1 onion, halved and thinly sliced
• 6 cloves of garlic, thinly chopped
• 1-2 cups of shredded spinach leaves
• Salt and freshly ground pepper
• About 12 ounces / 350g slender asparagus spears, trimmed (I ended up using about seven asparagus spears) 
• 1 1/2 cup of shredded mozzarella cheese
• A little grated Parmesan 

Instructions

Preheat the oven to 425 degrees Fahrenheit / 220 degrees Celsius. Put in a baking sheet to heat up. 

Chop the onion and garlic cloves, shred the spinach, and stir them all together in a bowl. 

Halfway steam the asparagus by filling a pot with a half-inch of water, putting the spears in, covering the pot, and turning on medium-heat for two minutes. After two minutes, turn off heat, and take the pot off stove and let rest. 

Heat the olive oil in a frying pan over medium heat and add the onion, cloves, and spinach mixture. Once sizzling, decrease heat to low and cook gently, stirring occasionally, until the onion is soft and golden. Season with salt and pepper.

Take off the stove and evenly spread half of the mixture on the pizza crust. Layer about one cup of mozzarella over the mixture. Spread the remaining mixture over the mozzarella. Then arrange the asparagus atop the mixture. Spread a thin layer of mozzarella, grated Parmesan, some salt and pepper, and add a generous trickle of oil.

Lay the baking sheet on the hot one in the oven. Bake for 10-12 minutes, until the crust is crisp, the edges browned, and the asparagus tender. Serve hot, cut into slices or wedges.