Best Springtime Asparagus Pizza Recipes

ASPARAGUS PIZZA WITH PROSCIUTTO

Steps:

• Preheat oven to 450°F.
• Dust a flat, parchment covered ,surface with corn meal. Place dough in center and form into a rectangle. Spread evenly with alfredo sauce and sprinkle evenly with garlic and green onion. Wrap each piece of asparagus with prosccuito and place on pizza .
• Top with cheese and seasonings and place on a flat baking sheet.
• Bake at 450°F about 18 minutes or until crust is golden brown. Serve hot.

GRILLED SPRING PIZZA WITH ASPARAGUS, LEEKS AND PANCETTA

Steps:

• Fill a vase or large glass with cold water and soak the leeks for about 3 minutes to remove any grit.
• Meanwhile, run a vegetable peeler down the asparagus stalks to create ribbons and place in a medium bowl. Add the zest of half the lemon, the juice of the whole lemon and 1 tablespoon oil. Toss together and season with salt and pepper. Set aside.
• Rinse the leeks well after soaking and thinly slice into half-moons.
• Heat 2 tablespoons oil in a medium skillet over medium heat. Add the leeks and cook, stirring occasionally, until tender and just lightly golden, about 3 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Season with salt and pepper. Transfer to a bowl or plate and let cool to room temperature. Wipe out the skillet.
• Line a plate with paper towels. Put 1 tablespoon oil and the pancetta in the same skillet and cook, stirring occasionally, over medium heat until golden brown and crispy, 6 to 7 minutes. Transfer with a slotted spoon to the prepared plate to drain and cool.
• Brush a large grill pan with 1 tablespoon oil and preheat over medium-high heat.
• On a lightly floured surface, stretch the pizza dough into a long oval or rectangle to fit the grill pan. Brush the dough with 1 tablespoon oil and place oiled-side down onto the grill pan. Grill until charred and golden, 3 to 4 minutes. Brush the dough with 1 tablespoon oil.
• Lower the heat to medium. Flip the dough with a spatula. Top with the fontina, leek mixture and pancetta. Cover with an inverted baking sheet and cook until the bottom of the dough is charred and the cheese melts, 3 to 5 minutes.
• Top the pizza with the lemony asparagus. Garnish with Parmigiano-Reggiano, red pepper flakes and a drizzle of honey if desired. Slice and serve.

ASPARAGUS PIZZA

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.

WHITE PIZZA WITH ASPARAGUS AND SPINACH

Steps:

• Preheat the oven to 425°F.
• Trim about an inch from the bottom of the asparagus spears. Scrape the bottom halves if you like, though if they are very slender, this won't be necessary. Cut the spears into 1-inch pieces.
• Steam the asparagus with a little water in a covered skillet or Dutch oven until bright green and just barely tender-crisp, about 3 minutes.
• Add the spinach and cover; steam until just wilted, about a minute. Drain the asparagus and spinach well.
• Puree the tofu with the salt in a food processor or with an immersion blender in its container.
• Place the crust on a baking sheet or a pizza stone. Spread the tofu puree evenly over the crust with a baking spatula.
• Scatter the asparagus and spinach evenly over the surface of the pizza, followed by the sun-dried tomatoes. Bake for 12 to 15 minutes, until the crust is golden. Cut into 6 slices and serve.
• Menu Suggestions
• As with many pizzas, a basic bountiful salad of greens, tomatoes, peppers, cucumbers, and carrots goes well with this.
• If you'd like a heartier salad with this, choose one based on beans. Here are a few possibilities: Black Beans with Tomatoes, Olives, Yellow Peppers, and Croutons (page 185), Black Bean, Mango, and Avocado Salad (page 186), or Chickpea and Carrot Salad with Parsley and Olives (page 190).
• See the menu with Tomato Chickpea Soup with Tiny Pasta and Fresh Herbs (page 32).
• nutrition information
• (per slice)
• Calories: 262
• Total Fat: 5g
• Protein: 12.5g
• Carbohydrates: 40g
• Fiber: 2g
• Sodium: 685mg