04 21, 2009 06:00 AM

Pizza! Doh!

IN THE RAW

We are just as excited as you are to have the Pizzeria Ortica dough recipe, but take it cheesy and try the Milanesa.

Pizza Milanesa
Makes one 12-inch pizza

Ingredients
12 thin stalks asparagus, ends peeled
4 cloves garlic, chopped
6 sprigs thyme
3 tbsp. extra-virgin olive oil
Salt and pepper
½ c. fontina cheese, grated
2 oz. mozzarella, grated
2 tbsp. mascarpone
2 tbsp. Parmigiano-Reggiano
1 tbsp. butter
1 leaf sage
1 medium free-range egg
Pizzeria Ortica pizza dough

1. In a medium saute pan on high heat, cook asparagus, garlic, thyme, and olive oil for 2 minutes (asparagus should be al dente). Season with salt and pepper to taste. Set aside.

2. Combine cheeses and season with salt and pepper to taste. Set aside.

3. Melt butter in a frying pan until just browned; add sage and egg. Fry egg to desired doneness (over easy recommended). Remove immediately from heat and set aside.

4. Place prepared dough on sheet dusted with flour. Top with cheese mixture and arrange asparagus.

5. Place pizza on stone in 550° oven. Bake until crust is nicely browned and crisp, cheese is evenly melted and slightly bubbling.

6. Remove from oven. Slice (optional) and top with fried egg (exceptional).