This week is a challenge that speaks directly to the most wasteful aspects of my cooking. While I do my best to make stocks out of bones and stems to feed my soup-making habits, my creativity stops there. The asparagus used to top this week’s pizza will find their cheesy ricotta home built above a crust interlaced with nutrients leached from their usually-discarded stems.

The process was as simple as using a stock created from the stems to substitute for the water used in the crust.

From here, regular pizza-making resumed. The yeast frolicked in the warm asparagus water that made up their new home and went about business as usual.

With extra nutrients fortifying the dough, I decided to make a whole wheat flour to create as healthy a pizza package as I could stand without stripping away the essentials.

Shaving the asparagus was both equal parts time-consuming and oddly-satisfying. There are core portions that could not be shaved down due to mechanics, thus they were chopped up for additional texture.

The cheese was a simple mixture of ricotta, lemon olive oil, lemon zest and lemon juice.

The lemon olive oil can really help make any citrus flavors pop. I used it as the base sauce for the rest of the flavors to play off of.

At 550F, pizza doesn’t take much longer than 8-10 minutes in the oven.

The crust was perfectly chewy with a light crisp to the bottom. To keep the texture more appealing, the shavings of asparagus were each swirled into a gusty little toppings, which were admittedly rather time-consuming to stage as well.

The effect was worth the effort.

With a dab of coarsely-ground black pepper on top and wine nearby, these puppies were ready for quick consumption.

The wine was a Gruner Veltiner, chosen for the qualities it would mirror in the pizza, such as the waxy vegetal notes, peppery aromas and the overall clean style. Neither of the two survived the night.