{"id":6817,"date":"2022-07-15T11:06:01","date_gmt":"2022-07-15T15:06:01","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/?p=6817"},"modified":"2022-07-15T20:56:47","modified_gmt":"2022-07-16T00:56:47","slug":"a-spicy-pickled-asparagus-pizza-pie","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/a-spicy-pickled-asparagus-pizza-pie\/","title":{"rendered":"A Spicy Pickled Asparagus Pizza Pie"},"content":{"rendered":"
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Spicy Pickle Asparagus!<\/p><\/div>\n

I recently saw a post about pickling asparagus and, wow, that looked good!<\/strong> \u00a0After a couple of weeks the idea was still buzzing in my mind, so \u00a0I found a few recipes for a spicy pickled asparagus and made a couple of jars. \u00a0Both versions came out great, but this one (linked below) was my favorite using jalape\u00f1os rather than red pepper flakes to add the spice. \u00a0Plus, you end up with pickled jalape\u00f1os, which always have a place at my table.<\/p>\n

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So I asked, “Does anyone want any pickled asparagus? \u00a0They’re really good!” \u00a0My wife Shanna and son, Owen, up for the adventure, obliged and, after tasting agreed that it was great. \u00a0However, my daughter, Dara, was a straight, “No!” with the addition of rolling eyes suggesting that I ought to have known the obvious answer to that question before I asked. \u00a0She wants cheese and sauce on her pizza and will also add pepperoni or, maybe, tolerate my meatball pizzas. \u00a0Anything else and I’m ruining a perfectly good pizza in her opinion! \u00a0 To each her own I guess.<\/p>\n

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[mi z\u0251\u0303 \u02c8plas]<\/p><\/div>\n

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A beautiful sauce! Bake that with a little garlic and oregano and you have an amazing Marinara!<\/p><\/div>\n

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Truthfully, like Dara, I am also a fan of the most basic pizzas. \u00a0In fact, I’ll go further and keep it even more simple — I love a pizza marinara<\/em>. \u00a0Dara thinks this too is crazy — too extreme in the other direction. \u00a0Considering Peter Reinhart’s simple, yet descriptive definition of a pizza being “Dough with something on it,<\/em>” the marinara is as pure as it gets, right?<\/p>\n

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Sauce, Soft and Hard Mozzarella, wafer thin soppressata<\/p><\/div>\n

All that said, the decision to use pickled asparagus on a pizza came soon after my first bite of the cool crisp slightly spicy spears. \u00a0I already had some dough in the fridge. \u00a0By the time I got to pulling the dough out it was now a bit too late to fire up my wood fired oven. \u00a0It heats up pretty quickly (Primavera 60), but I was just a little too rushed and still working on some things. \u00a0My wife said, “Just do it in the kitchen oven!.” \u00a0So I did — and, surprise surprise (really, no surprise at all) — it worked!<\/p>\n

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After about 7 minutes in the oven on my Baking Steel. Nice crust with a little char!<\/p><\/div>\n

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The Pizza:<\/strong><\/p>\n