Rockridge Market Hall

by Marissa Baumann

MarketHallFoods.com Administrator

One of the fantastic things about my job is that people talk to me about food all day long. This means I generally don’t have to look far for a dinner idea. Yesterday I spoke to a customer who called to buy our Agrumato Lemon Olive Oil. She’d had it drizzled over an asparagus pizza. I had to try it.

I just started getting a CSA box from Full Belly Farm and my first box had both asparagus and red onions in it. Perfect! I knew I’d be too short on time to make my own, so I picked up some Pasta Shop ready-made pizza dough, as well as a bit of ricotta and mozzarella from the cheese department and of course, the Agrumato Lemon oil.

As I let the dough warm and rise, I sautéed some red onion in olive oil and let it caramelize. Then I popped the crust in the oven at 400 degrees to let it start cooking. When the onions were ready, I spread them over the crust and added a sprinkling of mozzarella. Back in the oven while I steamed the asparagus. By this time the sweet smells of onion and yeasty dough were wafting around my kitchen. I added the lightly steamed, bright green asparagus and topped it with dollops of fresh ricotta, then added some fresh ground black pepper. Back in the oven again until the crust was golden and the ricotta was lightly browned. I finished it with a drizzle of the Agrumato.

It was a lovely balance; the subtle sweet of the onion held on with just the right amount of mozzarella, the ricotta was melt in your mouth creamy and the delicate citrus of the lemon reached your nose before your taste buds and infused the whole experience. And the crust was perfect! Crisp in the outside, but still chewy just the way I like it. This pizza was light and flavorful and perfect for spring. The lemon oil will be fantastic on all those spring/early summer vegetables at the farmer’s markets right now. I’ll definitely be making this again! Thanks to Daun in Indiana for the inspiration!

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