Best White Pizza W Asparagus Ham 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.

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 W/ ASPARAGUS & HAM

Steps:

• Heat oven to 550. Place asparagus in microwaveable bowl. Cover, microwave 2 mins. Drain, place in bowl w/ ice water, drain well.
• In bowl, combine ricotta, oil, garlic, red pepper flakes, salt, pepper and cream. Mix well. Stir in herbs. Sprinkle work surface w/ a little cornmeal or flour. Make a thin disk of dough uswing rolling pin. It should be about 9" in diameter.
• Place dough on baking sheet. Spread ricotta mix over pizza crust. Top w/ ham and asparagus. Sprinkle w/ cheese. Place baking sheet on bottom rack of oven, bake 5 mins. Place baking sheet on top rack and bake another 5 mins or until cheese is melted and cryst is light brown.

ASPARAGUS, HAM & BRIE PIZZA

Steps:

• brush pitas with olive oil and garlic.
• layer ham, asparagus, rosemary, and caramelized onions.
• top with brie.
• bake in 350 degree oven for 10-15 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