asparagus, white-bean puree, and serrano ham pizza
Using serrano ham—rather than the more popular prosciutto—gives this pizza a smoky flavor.
Ingredients (Serves 8)
- 1 bunch pencil-thin asparagus, bottom 1"–2" of stalks removed
- 2 tablespoons + ¼ cup extra-virgin olive oil, divided
- 1 cup dried cannellini beans, presoaked in 3 cups water for 24 hours
- salt, to taste
- 1 12" unbaked crust (see dough recipe)
- 8 slices serrano ham
- Parmesan cheese, for garnish
- freshly ground black pepper
- Toss the asparagus with 2 tablespoons of the olive oil in a medium bowl. Season lightly with salt and set aside.
- Place the presoaked beans in a large stockpot and cover with 6 cups fresh water. Season with salt.
- Slowly bring to a simmer and cook until the beans are tender, about 40 minutes, adding additional water if necessary. Be careful not to let the beans boil.
- Drain the beans, reserving the cooking water. Transfer the beans to the container of an electric blender and cover by 1 inch with the cooking water. Cover and, with the motor running, add the remaining ¼ cup of the olive oil in a steady stream through the opening in the lid. Add additional water, if necessary, to achieve a pancake-batter consistency. This will ensure that as the puree cools, it’s still spreadable.
- Spread the bean puree over the unbaked crust. Arrange the asparagus over the puree.
- Bake according to the instructions in the dough recipe, using the broiler method to slightly char the asparagus.
- Remove from the oven and arrange the ham over the top. Return to the oven for another 2 to 3 minutes to warm the ham.
- Grate Parmesan over the top and season with black pepper.