Asparagus Brunch Pizza

Asparagus Brunch Pizza

Lávese las manos. Lave todos los productos frescos sin envasar con agua corriente. Escúrralos bien. Lay puff pastry flat on a baking sheet sprayed with nonstick spray. Fold edges 1/2″ inward and press down gently with fork to secure. Puncture inside of puff pastry square with fork. Layer half of the shredded cheese on the crust. Place asparagus, prosciutto, tomatoes and mushrooms evenly. Sprinkle remaining cheese over pizza. Crack five eggs randomly over the top of the pizza. Mix egg and water. Brush edges of puff pastry with egg wash. Bake for 15–17 minutes or until edges are golden brown. CCP: La temperatura interna final de cocción debe alcanzar un mínimo de 145°F, mantenida durante un mínimo de 15 segundos. Use a paper towel to blot any liquid released from asparagus. Drizzle hollandaise sauce over hot pizza and serve immediately. CCP: El producto debe enfriarse a una temperatura interna máxima de 41°F o menos, en un plazo de 4 horas.

Hollandaise Sauce

Lávate las manos. Blend egg yolks, lemon juice, salt, until lightened in color. Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium-high speed until it lightens in color, about 20–30 seconds. The friction generated by the blender blades will heat the yolks a bit. Lower blender setting, slowly drizzle in melted butter and blend for a couple seconds. Adjust salt and lemon juice to taste.