Trending Recipe: Asiago

Asiago is a soft to semi firm cows’ milk cheese. The texture and flavor can vary depending on its age. It can be sliced, shaved or grated. I look for the most flavorful Asiago, not the least expensive. When using a high-quality Asiago you can use less on your pizza. The amount of Asiago used in the recipe below is very low cost, and a little goes a long way. Remember, it’s about quality not quantity. Many operators don’t realize how versatile Asiago is. It can be used on pizzas, pastas, soups, sandwiches, salads, charcuterie boards and appetizers. I prefer to use it as a finishing ingredient. For pizza, it can be cooked. If you were to cook it, I recommend placing your Asiago underneath mozzarella because Asiago can brown easier. Here is a great recipe using Asiago.


Trending Recipe: Asiago
This recipe can be easily replicated on toasted crostini’s as an appetizer or as a amazing salad using arugula with extra virgin olive oil.
  • 1 8 ½- to 13-ounce dough ball
  • 7 ounces whole milk shredded mozzarella
  • Drizzle of balsamic reduction/glaze
  • 2 to 3 strips smoked bacon (lightly par cooked and cut ½ inch)
  • Grated Romano to taste
  • 1 ½ to 2 ounces shaved Asiago
  • 3 tablespoons fig preserve (preferably imported)
  1. Open/stretch your pizza into a 12- to 14-inch round.
  2. Add your mozzarella, leaving a ¼- to ½-inch border.
  3. Evenly place bacon over mozzarella and place your pizza into the oven.
  4. Take your pizza out of the oven when finished and cut into desired slices.
  5. Evenly top pizza with the following ingredients in this order: spoon and spread on your sweet fig preserve, grated Romano, Asiago and spiral balsamic reduction.
  6. Serve.