Instructions

Preheat the oven to 425°F

Chef 1: Add the asparagus and bacon to a sheet tray. Drizzle on a bit of olive oil and salt and pepper to the asparagus. Roast for 15 - 20 minutes or until the bacon is crisp and the asparagus is tender and caramelized in parts.

Chef 2: Roll or stretch out the pizza to a 10 to 12-inch round. Place on a baking sheet sprinkled with a bit of flour or cornmeal. Drizzle the dough with olive oil then scatter the garlic slices, mozzarella, and ricotta.

Chef 1: Once cool break up the bacon pieces then add the bacon and asparagus to the pizza.

Chef 2: Slide the pizza into the oven and bake until the crust is golden and crisp, about 15 minutes.

Finish with Parmesan.

Chef 1 and 2: Enjoy with a glass or two of Chateau St. Jean Pinot Noir.