Best Pizza With Shaved Asparagus And Robiola Recipes

Shaved Asparagus Pizza image

Provided by sofie-a-toast

Categories Cheese

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

1 pre-made pizza crust
extra virgin olive oil, For Drizzling The Dough
8 ounces fresh mozzarella cheese
1 bunch asparagus
5 1/4 ounces weight boursin cheese (or Similar Herb And Garlic Spreadable Cheese)
fresh cracked black pepper

Steps:

Preheat oven to 450°F.
If not already shaped, stretch your pizza dough into a large circle 12-16 inches in diameter and place on your pizza pan or stone. Drizzle dough with a thin stream of olive oil.
Slice fresh mozzarella as thinly as possible and arrange in a single layer over dough.
Using a vegetable peeler shave your asparagus into thin ribbons. Use the entire bunch, as you might only get 3 or 4 good ribbons from each spear. Pile asparagus shavings on top of the mozzarella. The asparagus WILL cook down so you want to use more than you think is necessary.
Top asparagus with several cranks of black pepper and dot generously with Boursin cheese. (I tend to use 1/4-1/2 a package per pizza.).
Bake on pizza stone or baking sheet for 15-20 minutes or until crust is golden brown. Let cool for 2-3 minutes before slicing and serving.

Nutrition Facts : Calories 98.4, Fat 6.5, SaturatedFat 3.8, Cholesterol 22.4, Sodium 186.5, Carbohydrate 3.1, Fiber 1.2, Sugar 1.1, Protein 7.7

Asparagus Pizza image

Provided by Katzen

Time 30m

Yield 8-10 Slices, 4 serving(s)

Number Of Ingredients 8

1 lb pizza dough
1 1/2 lbs asparagus, trimmed and halved (about 2 bunches)
1/4 cup olive oil
1/4 teaspoon salt
1 pinch pepper
2 garlic cloves, minced
1 cup Fontina cheese, shredded
1/4 cup parmesan cheese

Steps:

Shape dough into a ball by pulling sides down and folding into bottom at centre; cover with tea towel and let rest for 20 minutes.
In a large bowl, mix asparagus, half of the oil, the salt & pepper; set aside.
On a lightly floure surface, shape dough by pressing with fingertips and pulling edges to stretch into 16"x12" rectangle. Place on cornmeal dusted baking sheet.
Stir remaining oil with garlic spread over dough. Top with asparagus, and cheeses.
Bake at 425F until crust is golden, 20 to 25 minutes.

Asparagus Pizza image

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

Trim 1/2 pound asparagus. Cut each stalk in half lengthwise, then crosswise into 2-inch pieces. Form 1 pound refrigerated pizza dough (at room temperature) into an 11-by-15-inch rectangle on an oiled piece of parchment. Top with the asparagus and 1 cup shredded fontina. Slide the crust (on the parchment) onto a preheated pizza stone or inverted baking sheet. Bake at 475˚ until the bottom is crisp, 12 minutes. Top with pesto and red pepper flakes.

Asparagus and Red Pepper Pizza (White or Red) image

Yield 3 to 4 servings

Number Of Ingredients 5

1 cup fresh asparagus, trimmed and cut into 1-inch lengths
1 medium red bell pepper, cut into short narrow strips
One 12- to 14-inch good-quality pizza crust
1 cup good-quality marinara or pizza sauce or part-skim ricotta cheese
1 cup grated part-skim mozzarella cheese or mozzarella-style soy cheese

Steps:

Preheat the oven to 425°F.
Steam the asparagus and bell pepper with a small amount of water in a covered saucepan, until tender crisp, and drain.
Place the crust on a pan, spread the sauce or ricotta cheese evenly over it. Sprinkle with the cheese, followed by the asparagus-bell pepper mixture.
Bake until the cheese is bubbly, 8 to 10 minutes. Remove from the oven, let stand for 2 to 3 minutes, and cut into 6 or 8 wedges to serve.
Asparagus and Red Pepper Pizza (this page)
Dilled Barley and Green Bean Salad (page 47)
(with marinara)
Calories: 250
Total Fat: 6g
Protein: 15g
Carbohydrate: 32g
Cholesterol: 19mg
Sodium: 553mg
(with ricotta)
Calories: 320
Total Fat: 10g
Protein: 22g
Carbohydrate: 32g
Cholesterol: 40mg
Sodium: 441mg