WOOD FIRED CRUST
CRUSHED TOMATO SAUCE
ORGANIC ROASTED ASPARAGUS
This is my third season making this pizza! I'm hopefully going to get enough asparagus to keep it around for a few weeks, but it's all up to the weather at this point. I know a lot of you like to stock up on this one and keep it in your freezer for later in the year, so if it sells out quickly know that I'm going to try to make more.
PRO TIP: If you like that crispy prosciutto thing, leave the prosciutto on. But for something more magical, peel the prosciutto off, cook the pizza, and then lay it back on when you take it out of the oven. The residual heat will warm the ham and make your mouth super happy.