Traditional asparagus recipes often call for blanching the tender springtime spears, but we like ours oven-roasted in an Uuni – whether wrapped in prosciutto and sizzled in one of our cast iron dishes, or a atop a simple but delicious wood-fired pizza.
The smoky bacon and salty feta in this recipe perfectly offset the fragrant sweetness of the asparagus. Time to get outdoors and celebrate spring with your Uuni pizza oven.
Makes one 12" pizza
- 1 pizza dough ball
- 10 asparagus spears
- 25g smoked bacon, chopped into small strips
- 50g feta
- 1 teaspoon garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons balsamic glaze
- 1 teaspoon cracked black pepper
Prepare your pizza dough ahead of time. To make a 12" pizza, we recommend preparing pizza dough balls that are 165 grams (5.8oz) each – our guide to making the perfect pizza dough covers everything you need to know.
Once your dough is ready, fire up your Uuni 3 or Uuni Pro. Aim for approximately 500˚C (932˚F) on the stone baking board inside.
Cut off the woody ends of the asparagus spears and discard, then slice each spear in half lengthways. Set aside.
In a pan, fry the bacon until the strips are caramelised and crispy and the fat on the bacon has turned translucent. Set aside.
Stretch a 165g pizza dough ball out to to 12" and lay it out on your pizza peel. In a small bowl, mix together the olive oil and minced garlic. Spread the olive oil mixture across the pizza dough base. Layer the sliced asparagus across the base and top with the bacon.
Slide the pizza off the peel and into your Uuni 3 or Uuni Pro, making sure to rotate the pizza regularly. The pizza will be cooked in 60 seconds.
Remove the pizza from your Uuni 3 or Uuni Pro. Crumble the feta on top – it will melt a little bit as the pizza is still hot – then drizzle over the balsamic glaze and finish the pizza with the cracked black pepper.
Serve and enjoy the pizza straight away!