How to Make Asparagus Pizza. Yes, Asparagus Pizza.

If somebody says, "Hey, let's have pizza for dinner!", chances are pretty good that they didn't mean "Hey, let's MAKE a pizza for dinner." (unless they live here...), and even more unlikely, "Hey, let's make an asparagus pizza!". But after you find out how good this tastes and how easy it is to make, I know you will want one. Here are two similar asparagus pizzas. They look pretty cool don't they? Good to serve at a party as a second or third pizza option or when you just have friends over and want to look like you really know what you're doing.

Pre-made pizza crust, pencil asparagus, garlic, green onions, chives, mozzarella, olive oil

OR

Pre-made pizza crust, asparagus, garlic, ricotta cheese, mozzarella cheese, pecorino cheese, olive oil

This is a white pizza with asparagus as the primary topping. White pizza typically has an olive oil, garlic, herb and cheese base instead of tomato sauce. We love tomatoes but enjoy white pizza too because it is so versatile, can have a stronger flavor punch and is a good way to change things up. It makes a great base for toppings like pancetta, prosciutto, anchovies, arugula, roasted peppers, sun dried tomatoes, artichoke hearts, olives, caramelized onions - not all at the same time - the fewer ingredients, the better. But you get the idea. 

Ingredients for the asparagus pizza:

Pre-made pizza crust (we like Boboli for ease, taste and look, BUT you can also make your own crust from scratch if you are feeling scratchy) - 

Extra Virgin Olive Oil

3 cloves of garlic minced

Crushed red pepper flakes

1 bunch of pencil asparagus - the thinner the better

1 cup shredded mozzarella

2/3 cup ricotta cheese

1/3 cup grated pecorino cheese

Salt & pepper

Preheat oven to 450. Use a pizza stone if you have one.

Saute the garlic and red pepper flakes in olive oil on medium heat for 3 minutes. 

Stir the garlic and pepper flakes along with the olive oil they were sauteed in into the ricotta. Add a pinch of salt and pepper.

Spread the ricotta mixture over the pizza crust

Trim the thicker ends off the asparagus and arrange on top of the pizza.

Add the mozzarella and the pecorino and drizzle olive oil over the top.

Bake for 8 - 12 minutes or what time the crust package recommends.

Enjoy!

Sicilian Tuna Steaks

My daughter kept telling me that we needed to check out the tuna steaks they have at Aldi - good price and great quality.  Well, this past week we bought some. She suggested a method she and my son-in-law use that sounded great. They use a particular peppercorn as a key ingredient they found at an Asian food store. We didn't have any of those peppercorns so decided to look on line for other interesting ways to cook the tuna. We found a few we thought would be good and made some modifications.

Fresh tuna steaks, the thicker the better, are best done seared in a screaming hot cast iron skillet for just a few minutes per side.  They are usually served with a simple sauce. This version is different and this is no ordinary sauce. After searing the tuna, it is briefly and gently simmered in a tomato-based aromatic sweet and sour sauce. 

The recipes we liked used these ingredients - dried fruit (golden raisins), tomatoes, lemons, capers, olives and pine nuts and are ingredients found in southern Italian and particularly Sicilian cooking. We've used all of them in other recipes but we improvised a little. We used some dried tangerines instead of raisins. Trader Joe’s sells them as well as Amazon of course and if you haven’t tried them, you’re missing out on a real treat and they went perfectly with this dish.

Briefly, here's how it's done - 

Quickly sear the tuna steaks, and set them aside.

Sauté the onions and garlic in some olive oil until the onions soften slightly.  

Add the white wine and let cook down for a couple minutes. 

Add the tomatoes, capers, olives, lemon zest and dried tangerine. Simmer this mixture for a few minutes to let the juice thicken up a bit and to allow the flavors to mingle. 

The sauce is now ready. Gently nestle the tuna steaks in the sauce, cover the pan and simmer for about 2 minutes.  You want the tuna to remain nice and pink inside so you do need to watch it. When you’re ready to serve, pull the tuna out of the sauce and toss in the fresh herbs, give it a good stir and simmer for about 1 minute. 

Spoon some of the sauce on the plate with the tuna on top or spoon over each steak.

Note - You don't usually see fresh tuna simmered in a sauce because it’s difficult to keep the tuna nice and pink.  But this recipe works and it’s just simply delicious. We served this with a side of pasta dressed with garlic, herbs and olive oil. Polenta would work very well with this too as well as arborio rice made into a risotto with fish sauce.

This sauce can be made ahead and reheated. I think it might taste even better if you made it the day before. It’s a nice option to have.

Here is the step by step - 

Servings: 4

Ingredients - 

1/4 cup extra-virgin olive oil

1 tablespoon canola oil

1 to 1 1/4 pounds of tuna steaks, at least 1-inch thick (about 4 -6 small) 

Salt and freshly ground black pepper to taste

1 cup sliced onions (about 1 large onion)

1/4 cup chopped dried tangerines (use golden raisins if you can’t get the dried tangerines)

Zest from 1 lemon and the juice from the lemon to squeeze over the tuna

4 garlic cloves, minced

2 tablespoons capers, rinsed and drained

10 Castrovetrano olives, sliced

1 lb fresh tomatoes chopped or a 15-ounce can diced or crushed tomatoes

1/2 cup water, use as needed to thin sauce if necessary

1/4 cup dry white wine

3 tablespoons fresh basil leaves, chopped

2 teaspoons fresh oregano, chopped

1/3 cup pine nuts - toasted

½ lb pasta, we used linguine (alternately, you could use basmati rice or polenta)

- Heat a heavy, medium skillet (prefer cast iron) over moderately high heat. Add the canola oil and let it warm.

- Season the tuna with salt and pepper; sear for 2 minutes per side, or until both sides are golden and the center is still pink.

- Remove the tuna and set aside. Do not clean the pan.

- Using the same pan, sauté the onion with the garlic and lemon zest in the olive oil, stirring frequently until just tender, about 2-3 minutes. Deglaze with the white wine and let cook down.

- Add the capers, olives, dried tangerine slices and tomatoes. Continue cooking, for another 2 -3 minutes.

- Let simmer for a couple more minutes until the sauce thickens and has some body.

- Return the tuna to the pan, nestling the tuna down in the tomato sauce. Squeeze some lemon juice over the tuna from the lemon you zested. Cover with a tight-fitting lid. Continue to cook over low heat until the tuna reaches the desired doneness, 2 to 3 minutes for medium.

- Remove the tuna to a serving plate.

- Add the fresh herbs to the sauce and season to taste with salt and pepper; stir well.

- Set the tuna on top of the sauce on a plate or spoon it over the top of the tuna; garnish with the pine nuts.

NOTE: It’s important that the tuna steaks are at least 1 inch thick…the thicker the better, as the tuna will be less likely to overcook. The sauce can be prepared early in the day, or even the day before then the tuna can be done just before serving, simmered briefly in the sauce.