Asparagus Bacon Herbed Cheese Pizza Recipes

ASPARAGUS PIZZA

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.

BACON AND ASPARAGUS PIZZA

Steps:

• Preheat the oven to 450 degrees F. Adjust oven racks to the middle of the oven. Place a cast iron pizza stone or pan in the oven to heat for 1 hour.
• Blanch asparagus 1 minute in a large pot of boiling salted water, then remove and shock in a bowl of ice water. Drain well.
• Place asparagus in a bowl and drizzle with olive oil, salt, and pepper. Toss to combine well.
• Flour your work surface and roll the pizza dough into a 12-inch diameter. Carefully remove the cast iron pizza stone from the oven and put the dough on top.
• Ladle the sauce to cover the bottom of the pizza and top with mozzarella, red onion, bacon, and asparagus coins. Arrange the 8 whole pieces of asparagus fanned out from the center the pizza, like spokes on a bicycle.
• Bake until golden and crisp and the cheese has melted, about 20 to 25 minutes.
• Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add garlic slices, and red pepper flakes, and saute until the edges of the garlic begin to turn golden, about 3 minutes.
• Stir in the crushed tomatoes, salt, and pepper and let simmer 15 minutes.
• Turn off the heat and stir in the torn basil. Taste for seasoning and adjust if necessary.

HERBY ASPARAGUS & BACON TART

Steps:

• Heat oven to 200C/180C fan/gas 6. Roll out the pastry to about 15 x 30cm, the thickness of a £1 coin, and trim the edges. Transfer to a lightly floured baking tray. Score a 1cm border, making sure you don't go all the way through the base. Prick all over the base with a fork, brush the edges of the tart with beaten egg and bake for 15 mins.
• Meanwhile, heat the oil in a small pan and fry the lardons until golden and crisp. Mix the ricotta, mascarpone, lemon zest, herbs and half the Parmesan in a bowl with salt and lots of black pepper.
• Remove tray from the oven, squash down centre of the tart and spread with cheese mixture. Scatter over the bacon, reserving the oil. Place asparagus along length of the tart, alternating direction of the tips. Brush with a little bacon oil, scatter over the remaining Parmesan and bake for 20 mins more. Serve warm.

SHEET-PAN PIZZA WITH ASPARAGUS AND ARUGULA

Steps:

• Heat oven to 500 degrees. Pour 3 tablespoons oil into a 9-by-13-inch rimmed baking sheet and brush to coat. (If you don't have a quarter sheet pan, you can use a larger one and aim to stretch the dough into a 9-by-13-inch rectangle.) Carefully stretch dough evenly to fill the baking sheet, avoiding creating holes or thin spots. The dough probably won't fit the baking sheet, so let it rest while you prepare the rest of the ingredients. If it still resists, layering the ingredients on top will help it keep its shape.
• Dollop the ricotta around the dough. Tear the mozzarella into pieces and distribute evenly. Toss the asparagus with the peppers and 1 teaspoon oil; arrange randomly over the cheese. Cut the pancetta slices in half, if using, and tuck them in here and there.
• Bake on bottom rack of oven for 15 minutes. If it seems to be darkening too quickly, lower heat to 450 degrees. Remove from oven, top with olives and return to oven for another 5 minutes until cheese is starting to brown and the crust is browned and crisp. Remove pan from the oven and immediately slide the pizza off the pan and onto a wire rack to prevent sogginess. After a few minutes, slide onto a board for serving. Season with flaky salt and pepper.
• In a medium bowl, toss parsley and arugula with lemon juice and remaining 2 teaspoons olive oil. Season with flaky salt and pepper. Garnish pizza with salad and serve.

ASPARAGUS, BACON & HERBED CHEESE PIZZA

Steps:

• Preheat oven to 450°. Place crust on an ungreased 12-in. pizza pan or baking sheet; brush top with 4 teaspoons oil. Top with mozzarella cheese, asparagus and bacon. Drop spreadable cheese by teaspoonfuls over pizza. Sprinkle with pepper flakes; drizzle with remaining oil., Bake 12-15 minutes or until cheese is lightly browned.

BLUE CHEESE AND ASPARAGUS PIZZA

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place asparagus on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper.
• Bake the asparagus in the preheated oven for 10 minutes.
• While asparagus is baking, spread the pizza sauce over the pizza crust. Distribute asparagus pieces and crumbles of blue cheese evenly over the pizza.
• Return pizza to center rack of preheated oven; bake until the cheese is melted and bubbling, 8 to 10 more minutes.

ASPARAGUS WITH HERBED CHEESE ON TOAST

Steps:

• Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired.
• Drop asparagus and onion wedges into a large saucepan of boiling water; cook 3-4 minutes.
• Drain and plunge into ice water; drain well.
• Pat dry with a paper towel; set aside.
• Combine ricotta cheese, fresh thyme, chives, and chervil in a bowl; stir well, and set aside.
• Cut bread crosswise into 6 (1-inch-thick) slices; reserve remaining bread for another use.
• Toast bread slices under broiler until golden brown.
• Spread cheese mixture evenly over bread and set aside.
• Heat non-stick skillet with olive oil.
• Add onion, salt, and pepper; saute for 5 minutes or until lightly browned.
• Add asparagus and heat.
• Top bread with onions and asparagus.
• Place briefly under the broiler to heat.

CHEESE, BACON & ASPARAGUS PUFFS

Steps:

• Heat the grill to high. Lay the bacon on a baking tray in a single layer and grill for 8-10 mins until starting to crisp at the edges. Leave to cool. Heat the oven to 180C/160C fan/gas 4.
• Meanwhile, unroll the pastry sheet and cut into six squares. Pile a small mound of the cheese in the centre of each square, reserving some of the cheese for scattering over later. Trim the woodier ends of the asparagus spears so each one is about 10cm long. Place four spears diagonally across each mound of cheese. Chop the bacon into small pieces and sprinkle over.
• Working with one pastry square at a time, fold the two corners not covered by the asparagus into the centre and pinch the ends together gently to seal. Repeat with the remaining squares, then scatter over the reserved cheese. Can now be frozen for up to three months.
• Transfer the puffs to a baking tray lined with baking parchment and bake for 20-25 mins (or 35 mins from frozen), or until golden brown. Leave to cool on the tray for a few minutes before serving.

HERBED CHEESE SCRAMBLED EGGS ON ASPARAGUS

Steps:

• Cook asparagus in medium skillet of boiling water until just tender, about 3 minutes. Drain; return asparagus to skillet. Mix cheese and basil in small bowl. Whisk eggs in large bowl. Melt 1 1/2 tablespoons butter in heavy large skillet over medium heat. Add eggs; stir until eggs are almost set, about 1 minute. Add cheese mixture and stir until cheese melts and eggs are softly set, about 2 minutes.
• Meanwhile, add 1 tablespoon butter to asparagus in skillet and stir over medium heat. Divide asparagus among 4 plates; spoon eggs over and serve.

ASPARAGUS W/ HERBED CHEESE ON TOAST

Steps:

• Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired.
• Peel onion, leaving root intact; cut onion into 6 wedges.
• Drop asparagus and onion wedges into a large saucepan of boiling water; cook 3 minutes.
• Drain and plunge into ice water; drain well.
• Pat dry with a paper towel; set aside.
• Combine ricotta cheese, fresh thyme, chives, and chervil in a bowl; stir well, and set aside.
• Cut bread crosswise into 6 (1-inch-thick) slices; reserve remaining bread for another use.
• Spread butter evenly over 1 side of each bread slice.
• Coat a large nonstick skillet with cooking spray, and place over medium heat until hot.
• Arrange half of bread slices, buttered sides down, in skillet, and cook 2 minutes or until browned.
• Remove bread slices from skillet, and set aside.
• Repeat procedure with remaining bread slices.
• Cut each toasted bread slice into 6 triangles.
• Spread cheese mixture evenly over toasted side of triangles, and set aside.
• Recoat skillet with cooking spray; add olive oil, and place over medium heat until hot.
• Add asparagus, onion, salt, and pepper; sauté for 4 minutes or until lightly browned.
• Serve with toast triangles.
• Garnish with parsley sprigs.

GRILLED ASPARAGUS AND RICOTTA PIZZA

Steps:

• Heat it up:Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
• Stretch it:On a lightly floured work surface, stretch or roll 1 piece Basic Grilled Pizza Dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with Herb Oil or olive oil and season with salt and pepper.
• Grill it:Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
• Top it:Top with ricotta cheese, lemon zest and asparagus; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes. Drizzle with herb oil before serving.

BACON ASPARAGUS PIZZA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place bacon in a skillet over medium-high heat. Cook for a few minutes to release most of the grease, but do not cook until crisp. Remove to paper towels to drain.
• Spread the pizza crust out on a pizza pan or large baking sheet. Top with mozzarella cheese, bacon pieces, asparagus, and tomatoes. Dot with goat cheese, then season with red pepper flakes and black pepper.
• Bake for 15 to 20 minutes in the preheated oven, until the crust is golden brown underneath when you lift it up to take a peek. Let cool for about 5 minutes before slicing and serving.