Cheesy Asparagus Boboli

A Souffle-Topped Pizza Crust with Spring Asparagus

This is a 25-minute pizza built on a Boboli shell, which means the crust is already baked and ready to go. The interesting bit is the topping: instead of red sauce and mozzarella, this is a souffle-style mixture of mayonnaise, Parmesan, and dry mustard with stiffly beaten egg whites folded in.

The egg white fold is what gives this pizza its character. A short, hot oven blast turns the topping into a light, puffed cap that lifts above the asparagus, almost like a savory souffle. Without the whipped whites, the topping bakes flat and weighty.

Use pre-cooked asparagus cut into 1-inch pieces. Raw asparagus won’t soften enough in the short bake, while overcooked spears go limp. A quick blanch in salted water until just tender, then a shock in ice water, gets you the right snap.

Kitchen Tips

• Beat the egg whites in a clean, dry bowl. Any trace of fat or yolk prevents them from whipping to stiff peaks.
• Fold gently with a rubber spatula. Aggressive stirring deflates the air you just whipped in.
• Spread the mayo mixture quickly once folded. The whites lose volume as they sit.
• Eat right out of the oven. The puffed topping deflates within 10 minutes of cooling.

Variations

• Add a handful of cooked, crumbled bacon or diced ham for a heartier bite.
• Stir 2 tablespoons of grated Gruyere into the mayo mixture for nuttier, deeper cheese flavor.
• Swap asparagus for cooked broccoli florets or sauteed mushrooms when out of season.