My husband and daughter love asparagus so when I saw the Asparagus Pizza recipe in Eating Well Magazine, I knew I had to eventually make it. But before I got around to it, another blogger made it and made some really great changes to it. And then after I made it, I have a few changes for next time.
- 1 tablespoon oil for roasting asparagus
- 1-1/2 tablespoons olive oil for brushing top of pizza
- 1 clove of garlic, minced
- 1 pound asparagus
- 1 pound pizza dough (you can purchase pre-made dough or make your own)
- 1 cup shredded mozzarella cheese (I used some parmesan, too – and maybe a little more than 1 cup of mozzarella – I didn’t really measure)
- salt & pepper
Preheat oven to 400 degrees.
Place asparagus spears on a greased baking sheet. Coat the asparagus with about a tablespoon of oil and season with salt & pepper. Roast at 400 for about 10 minutes. Set aside.
Combine 1-1/2 tablespoons oil and the minced garlic in a bowl. Set aside.
Once the asparagus is cool enough to handle, trim the spears to about 6 inches long.
Using your hands or a small roller, roll your pizza dough onto your pizza pan. Brush dough with the garlic/olive oil mixture. Arrange the spears in a circular pattern on the dough with the tips facing out. Top with cheese.
Bake at 425 degrees for 10 to 15 minutes or until crispy & golden. Yield: 1 pizza.
NOTE: I used my pizza dough recipe (see below) which actually makes two crusts. I used the second crust and the leftover asparagus pieces to make a second pizza. On the second pizza, I cut the leftover spears into 1-inch pieces, spread them over the pizza and topped the asparagus with mozzarella cheese and some grated parmesan. My family preferred the second pizza because they said it was easier to eat. So next time, I’ll chop the asparagus into 1-inch pieces. It’s not as pretty, but it’s more practical.
I made my pizza crust whole wheat. Using my recipe (below), I used 1-1/2 cups wheat flour and 1 cup white. My husband thought it was fine but my daughter thought the wheat flavor was a little strong. Next time I’ll probably do half and half of the two flours.
Also, if you use a pizza stone, those directions are available on The Cutting Edge of Ordinary.
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