We tried this amazing smoked mozzarella from Chapel Hill Creamery on a pizza before and we loved it. So on our latest trip to the Carrboro Farmer’s Market, I got a craving to try it again. This time we combined the smokey, chewy, flavorful cheese with fresh asparagus, and it was a killer combination.
My pizza is more like a flatbread, and is layered as follows: Trader Joe’s pizza dough, rubbed with olive oil, sprinkled with salt (only a little since this cheese is pretty salty) and pepper, layered with generic mozzarella (specifically Harris Teeter’s 5 Cheese Italian blend), topped with slices of the smoked mozzarella and trimmed asparagus spears.
The directions on the TJ’s dough says to cook the pizza at 375, but some friends of mine recently made the same pizza dough and baked it at a much higher temp and I thought it was a big improvement – much crispier and fluffier crust. So I’d recommend baking this at 425 for a shorter period of time (ours takes about 12-15 min).
