Breakfast Pizza #2
I just got back from 3 weeks working out of our Italian office, tucked away among the medieval towns in Italy’s northeast, just over an hour inland from Venice. (Sometimes life is hard, ya know?)
The quick email summaries I sent back home to New Zealand mostly detailed experiences related to navigating Italian roads (and drivers), eating, coffee, shoes, my lack of even pidgin Italian, sparkling water (why can’t we get it everywhere here too?!), gelato, and yes and I think there was some design work in there somewhere too!
Back in the office this week, and maybe it’s the jet lag, the 12 hour time difference messing with my head, but I can’t stop thinking about…breakfast pizza!
As we’re just coming in to spring here in the Southern hemisphere, I thought I would make the most of the fresh asparagus so readily available. Sauté and then top the cooked pizza to avoid any potential overcooking. I am always a fan of a rich tomato sauce base on any pizza, but for something lighter (and faster), substitute with a punnet of cherry tomatoes, crushed with a little salt, pepper and olive oil.