NOTE: I have a newer, simpler, arguably better version of this recipe. I recommend making that one instead!
A few weeks back I got a call from NYU. Would I like to teach the NYU President to make a pumpkin pie for Thanksgiving? On camera? And it’ll help to promote the NYU combined campaign, which raises money for local non-profits? Done and done. Keep reading
We have been eating a lot of Grandma style pizza from a local joint lately. Grandma style pizza is baked in a pan and usually topped with garlic, olive oil, barely cooked tomato sauce and mozzarella. It’s awesome. The crust isn’t thick, but it gets a little crispy on the bottom and around the edges where crust and cheese meet pan.
So here is my spring Grandma pizza. A white pie with ribbons of fresh asparagus and ricotta (home-made if you’ve got it). You make the dough overnight or same day depending on the time you have. The overnight dough will be tastier and a little easier to work with. The same day dough will be faster!