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Recipe created by Chef Naomi Crawford and Chef Joel Baecker of Pizza Politana
Courtesy of the California Milk Advisory Board
This tempting recipe is fast becoming a favorite in California, home to an abundance of artisan cheeses and specialty dairy products. Bursting with fresh spring ingredients, this original recipe created by trendy Pizza Politana is baked in their authentic Neopolitan wood-fired ovens housed on a custom-built trailer and transported to farmers’ markets and events throughout the San Francisco Bay Area. The addition of rich, tangy California crème fraiche elevates this “street pizza” to something out of the ordinary.
The California Milk Advisory Board discovered this recipe at the San Francisco Ferry Terminal Farmer's Market and has adapted the recipe to bring the taste of today's “locavore” food cart to home kitchens. Pair with a light salad and dinner is served!
Yield: 1 pizzetta
5 oz. pizza dough
Extra virgin olive oil
Salt
4 spears spring asparagus, sliced thinly
1/2 cup shredded California mozzarella
1/4 cup California crème fraiche
Zest of 1 Meyer lemon
Matos St. George or dry Jack cheese
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.
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