We’re always in search of fun new ways to use Hay Stock. Typically, we use it in soups and for gravies. This time, we decided to make a pizza sauce with it! From there, we had to decide on toppings and the best cheese for the job. We opted to go with Gruyere because it is a Swiss cheese that is hard enough to shred/grate, melts really well, and has a little saltiness to bring to the party.
We also knew that Asparagus is an incredible (yet underrated) pizza topping from our Raclette Pizza and our Duck a L’Orange Pizza experiences…and we figured the natural grassy/nuttiness of the asparagus would pair really well with the hay notes. When this pizza came out of the oven, it was quite a funky delight!
Time: 45 Minutes
Ingredients:
- Pizza Dough or Crust. Either Store Bought, or Make Your Own!
- Asparagus
- Hay Stock
- Gruyere Cheese. Emmentaler, Appenzeller, or Raclette would also work if you prefer.
- Black Pepper
- Paprika
- Garlic Powder
- 1 Tablespoon Butter
- 1 Tablespoon All Purpose Flour
Method:
- Preheat your oven to 425 degrees F.
- Chop your asparagus. Then, heat some oil in a pan, and sautee until it turns a deep green and softens. Add in a little paprika, garlic powder, and black pepper as it cooks.
- As your asparagus cooks, melt your butter in a saucepan, and once melted, whisk in some flour to form a Roux. Then, add in your Hay Stock, and bring to a simmer to allow to thicken.
- Use a box grater or your food processor’s shredding plate to shred your cheese.
- Arrange your crust or dough on your pizza stone or baking sheet (we recommend parchment paper if you’re using dough to prevent any chance of sticking).
- Spread your hay sauce atop your dough or crust.
- Arrange your sauteed asparagus evenly atop your pizza.
- Sprinkle your cheese over everything, and add a little more paprika, pepper, and garlic powder if you like.
- Bake for around 20-25 minutes (or until your cheese is melted, and your crust reaches your desired level of crispness).
- Plate, devour, and enjoy!
