Pizza with asparagus
Votes: 2
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
If you use store-bought refrigerated pizza dough, this recipe will take you no more than 20 minutes. Bring it to room temperature and stretch it into a large crust. The filling will be fresh asparagus and sweet Italian fontina cheese. For a super-crisp crust, bake it on a preheated pizza stone. If you don't have a stone, heat an inverted baking sheet. Drizzle the finished pizza with pesto sauce and sprinkle with red pepper flakes for a zesty, refreshing flavor.
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Recipe:
Trim the tough ends from 8 lbs (220 g) of asparagus. Cut each spear in half lengthwise, then crosswise into 2-inch (5 cm) pieces. On a greased piece of parchment, stretch 1 pound (450 g) of room-temperature pizza dough into a 11 x 14-inch (27 x 37 cm) rectangle. Top with the asparagus and 1 cup (1.5 g) of grated fontina cheese. Place the dough (on the parchment) on a preheated pizza stone or an inverted baking sheet. Bake at 450°F (245°C) until the crust is golden brown on the bottom, 12 minutes. Top the finished pizza with pesto sauce and sprinkle with red pepper flakes.
Recipes with similar ingredients: asparagus, yeast dough, pesto sauce, Fontina cheese, red pepper flakes
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