Our house has been filled to the gills with fresh asparagus. I’ve been pickling them, sauteing them, baking them and now topping pizza with them. I might have a slight addiction. I made a flat bread pizza because I like my pizza as thin and crispy as possible. The flat bread I used was the new Flat Out Thin Crust flat bread. It’s perfect for thin-crust-pizza lover’s out there, like moi. To make this a party in my mouth I made sure to thinly shave the asparagus so it was as equally paper-thin as the prosciutto was. I wanted the two competing ingredients to equally shine. It just seemed like the right thing to do.
1 Flatout Thin Crust Flatbread
1/4 cup pizza sauce (I used a tomato-basil marinara sauce)
1/3 cup shredded mozzarella cheese
4 spears of fresh asparagus
4 slices of thinly slices of prosciutto
Using a mandolin, thinly slice asparagus spears, almost paper thin. If you're not using a mandolin, then cut at think as possible using a knife or even a potato peeler.
Preheat oven to 350 degrees Fahrenheit. Place flat bread onto a cookie sheet, pour pizza sauce on top and spread it out using the back of a spoon. Sprinkle with mozzarella cheese, followed by the shaved asparagus and thinly sliced prosciutto.
Bake for 5 to 7 minutes, or until cheese is bubbly and edges of flat bread is golden.