Asparagus Pancetta Avocado Pizza

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Makes 2 small pizzas

Ingredients

1 (4 oz.) package diced pancetta

1/2 lb. asparagus, trimmed, and cut into 1” pieces

8 oz. fresh Mozzarella cheese

2 pieces naan bread

1 large avocado, peeled, pitted, and sliced 

1/2 cup arugula

1-2 tsp. balsamic vinegar, or to taste (optional)

Salt and pepper to taste 

  1. Preheat oven to 425F. Heat a small skillet over medium heat. Cook the pancetta until crisp, about 5 minutes, stirring occasionally. Remove pancetta and drain on a paper towel lined plate. Do not remove the fat from the pan.

  2. Add the asparagus to the same pan, and lightly cook for 2-3 minutes. 

  3. Place naan on a baking sheet, and cover with small pieces of Mozzarella cheese. Top with asparagus and cooked pancetta. Bake for 12-15 minutes, until the cheese is lightly browned and bubbly. 

  4. Garnish with fresh arugula and a splash of balsamic vinegar to taste. 

Tips

  • You don’t have to top this with arugula, but I think it would be good for Neve to try it, since it will be barely noticeable with all of the other ingredients.

  • I think it would be good for Neve to try this recipe, because I’m sure he’s not a big fan of asparagus, but by mixing it with pancetta (which is basically bacon!), cheese, and avocado, I think he’ll like the recipe, and it might open him up to asparagus.

Ben Mastracco