Artichoke Asparagus Pizza Recipes

ASPARAGUS, ARTICHOKE AND RED PEPPER PIZZA

Steps:

• Heat oven to 400°F. Place asparagus and red pepper in ungreased 13x9-inch pan; drizzle with olive oil and sprinkle with sea salt.
• Bake vegetables 12 to 16 minutes or until crisp-tender, turning once halfway through baking. Cool 5 minutes.
• Meanwhile, spray cookie sheet with Crisco® Original No-Stick Cooking Spray. Sprinkle with bread crumbs. Unroll pizza crust dough onto crumb-coated sheet; press into 15x10-inch rectangle. Flute edges of dough.
• Bake 12 to 16 minutes or until crust is golden brown. Cool 5 minutes.
• Meanwhile, cut asparagus and red pepper into 1/2-inch pieces. Spread cream cheese onto warm crust; sprinkle with lemon peel. Arrange half of the artichokes, asparagus and red pepper over cream cheese; sprinkle with half of the Swiss and Gruyère cheeses. Repeat with remaining vegetables and cheeses.
• Bake 8 to 10 minutes or until edges are golden brown and cheese is melted. Remove from oven; sprinkle with garlic powder.

ASPARAGUS & PURPLE ARTICHOKE PIZZA

Steps:

• Position rack in lower third of oven; preheat to 450 degrees F. Sprinkle a baking sheet with cornmeal.
• Roll out dough on a lightly floured surface into a 12-inch oval. Transfer to the prepared pan and brush with 1 tablespoon oil. Sprinkle the dough with garlic, 1/8 teaspoon salt and crushed red pepper, then top with mozzarella. Bake until bubbling and golden brown, 12 to 15 minutes.
• Meanwhile, snap the tough outer leaves off artichokes and cut off the top two-thirds, down to the heart. Peel the tough stem. Cut the artichokes in half and remove any fuzzy choke. Thinly slice the artichokes and toss in a bowl with lemon juice. Shave asparagus into long strips using a vegetable peeler; thinly slice what can't be shaved. Add the asparagus to the bowl along with pecorino, pepper, the remaining 1 tablespoon oil and 1/8 teaspoon salt; toss to coat.
• Top the pizza with the vegetables and sprinkle with lemon zest and shiso, if using.

ARTICHOKE AND ASPARAGUS THIN CRUST PIZZA

Steps:

• In a mixing bowl add flour, baking powder, salt and sugar and mix until combined. Mix in oil and yogurt. In a small ramekin, mix the yeast and warm water and let it sit for 2 minutes. Mix the water mixture with the flour mixture and knead well for about 3 minutes. Cover and let it sit for 3-4 hours.
• Preheat oven to 425?F. In a small saucepan, combine the greek yogurt, butter, grated Parmesan and minced garlic and heat on low until fragrant.
• Uncover the dough and knead for another minute. Form the dough into a ball, coat it with flour and set on a pizza stone. Using fingertips, gently flatten and stretch into 12-inch round disk. Using the back of a spoon, spread the sauce, leaving a 1-inch border around the edge.
• Remove rind from Brie and discard. Cut Brie into ¼-in. slices. Sprinkle artichoke hearts and asparagus pieces over pizza evenly. Top with Brie slices and bake in oven for 20 minutes, or until crust is golden. Let sit for 5 minutes before slicing. Sprinkle with grated Parmesan for added flavor.

ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTE WITH TARRAGON VINAIGRETTE

Steps:

• For the Vegetable Saute: Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes. Add the mushrooms and asparagus to the pan and cook until tender. Add the artichoke hearts and season with salt and pepper, then cook until the artichoke hearts are heated through. Remove the skillet from the heat, then add in the tomatoes and stir to warm them up.
• For the Tarragon Vinaigrette: Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
• Toss the vegetables with the vinaigrette and serve.

ARTICHOKE - ASPARAGUS PIZZA

Steps:

• In a small skillet, in the olive oil over medium-high heat, sautee garlic and onion till tender. Stir in oregano, salt and pepper. Place pizza crust on pizza baking pan. Spread garlic mixture over pizza crust. Sprinkle the mozzarella cheese evenly over pizza leaving 1/2 inch of the border without toppings. Distribute the artichoke hearts, asparagus and mushrooms over pizza. Place pizza on medium rack, and broil on high, (with the oven door ajar) for approximately 7 minutes or until cheese is bubbly and borders are golden brown. Remove from oven and cut into 8 or 10 even slices! Careful ... 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.

GARLIC AND ARTICHOKE PIZZA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Prepare pizza crust according to recipe or package instructions. Place on a pizza pan.
• Pour the liquid from the artichokes into a small skillet, and bring to a boil over medium heat. Cook for 1 minute, or until the liquid is almost gone. Add garlic, and cook, stirring, for less than a minute. Add artichoke hearts, stir to coat with garlic flavor, then remove from heat, and set aside.
• Spread spaghetti sauce over the prepared pizza crust. Sprinkle with cheese, then place the artichoke hearts and garlic over the cheese. Arrange tomato slices evenly over the top.
• Bake for 20 minutes in the preheated oven, until crust is puffed and golden, and cheese is melted.

FANTASTIC ARTICHOKE PIZZA

Steps:

• Place crust on an ungreased 14-in. pizza pan. In a small bowl, combine the artichokes, 3/4 cup of each cheese, mayonnaise and garlic; spread over crust. , Top with tomatoes. Sprinkle with remaining cheeses. Bake at 450° for 15-20 minutes or until edges are lightly browned.

ASPARAGUS PUFF PIZZA

Steps:

• Place asparagus in a steamer basket over 1 in. of boiling water in a saucepan; cover and steam until crisp-tender, about 4 minutes. Drain on paper towel. , Place crust on an ungreased 12-in. pizza pan; arrange asparagus on top. In a bowl, combine the mayonnaise, cheese and mustard; mix well. In a small bowl, beat egg whites until stiff peaks form. Fold into mayonnaise mixture; spread over asparagus. , Bake at 450° for 12-13 minutes or until golden brown. Cut into wedges; serve warm. Refrigerate leftovers.

ARTICHOKE, ASPARAGUS, SPINACH, SUN-DRIED TOMATO, MUSHROOM, ONION PIZZA RECIPE

Steps:

• Preheat oven to 450°F. Roll out pizza dough and place on a lightly-oiled pizza pan or pizza stone. Bake on the bottom rack for 10 minutes. Remove from oven, and gently press down any parts that have risen. While dough is baking, using a large skillet, gently cook onions in a tablespoon of olive oil, or for a fat-free version, use 1/4 cup water. (If you have more time, you can caramelize the onions for even more flavor!) Remove from heat, and set aside. Place asparagus spears in a steamer basket, and steam for 3 minutes, just until bright green in color. Remove from pot, and set aside. Spread sauce over par-baked pizza dough, and then evenly place asparagus spears over pizza, so that each pizza slice will have an asparagus spear at its center. Arrange spinach, mushrooms, artichoke hearts, tomatoes, onions, and basil around asparagus spears, decorating as you please. Bake on center rack for an additional 15-20 minutes, until outer crusts begins to turn slightly golden-brown.

ARTICHOKE-AND-SPINACH SKILLET PIZZA

Steps:

• Preheat oven to 500 degrees, with a 10-inch heatproof skillet (preferably cast iron) on rack in lower third. Once oven reaches temperature, let skillet continue to heat 15 minutes. Meanwhile, stir together cheeses, garlic, oil, 1/2 teaspoon salt, and a pinch of pepper.
• On a lightly floured baking sheet, stretch dough to a 12-inch round. Remove skillet from oven and brush with an oiled paper towel. Carefully press dough into skillet, pushing up at edges to form a crust. Bake until bubbles form, 2 minutes. Remove from oven; top with cheese mixture, artichokes, and spinach, then drizzle with oil and season with salt and pepper. Bake pizza until bubbling and crisp on bottom, about 12 minutes more. Let cool slightly, then slice and serve.

SPINACH ARTICHOKE AND MUSHROOM ALFREDO PIZZA

Steps:

• Spread alfredo sauce all over the pizza crust evenly to your liking.
• Run a bunch of spinach through a food processor to get a nice chopped consistency, about 2-3 cups worth, until you have enough to layer all the spinach over the alfredo sauce completely covering the pizza.
• Sprinkle a small amount of fresh parmesan cheese over the spinach layer.
• Top with artichokes and mushrooms all over.
• Sprinkle mozzarella cheese all over the mushrooms and artichokes.
• Top with fresh or dried oregano all over the entire pizza.
• Bake at 375F for 10-15 minutes or until the cheese has lightly browned.

ARTICHOKE-ASPARAGUS SALAD

Steps:

• Cook artichoke hearts as directed on box; drain. Immediately rinse with cold water; drain.
• In large glass or plastic bowl, mix artichokes, asparagus and mushrooms. To make dressing, in tightly covered container, shake oil, lemon peel, lemon juice, chives, mustard and salt until well blended. Pour dressing over salad; toss to coat. Cover and refrigerate at least 2 hours.
• Remove vegetables from dressing with slotted spoon; reserve dressing. Arrange vegetables on lettuce on each of 6 plates. Garnish with olives. Serve with reserved dressing.

CRAB-ARTICHOKE PIZZA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a pizza pan.
• Roll out pizza dough on a floured surface to a 14 or 16 inch circle; place onto a pizza pan. Sprinkle dough with red pepper flakes, then top evenly with crab and artichokes. Drizzle with olive oil, then sprinkle with garlic, Parmesan cheese, and mozzarella cheese.
• Bake in preheated oven until the cheese has melted and the crust is no longer doughy, about 20 minutes. Set oven to broil, and cook pizza for 5 minutes more until the cheese has begun to brown.