ASPARAGUS, POTATO & PHILLY PIZZERIA PIZZA
Cream cheese is the key to a shortcut white pizza sauce, while hearty potatoes, melty cheese and fresh asparagus bring restaurant fare into your kitchen.
Provided by My Food and Family
Categories Home
Time 1h8m
Yield Makes 6 servings.
Number Of Ingredients 9
Steps:
- Heat oven to 450ºF.
- Cook potatoes in boiling water 15 min. or just until tender. (Do not overcook.) Drain potatoes; rinse with cold water to cool completely. Drain potatoes again; cut into thin slices.
- Roll Perfect Parmesan Pizza Dough into 12-inch circle on lightly floured surface. Press onto bottom of 12-inch pizza pan sprayed with cooking spray, stretching dough as necessary to fit. Let stand 10 min. Meanwhile, mix garlic and oil.
- Spread pizza crust with half the garlic oil; top with half the onions and mozzarella. Toss asparagus with remaining garlic oil; spread over pizza. Top with potatoes, Parmesan and cream cheese, broken into pieces.
- Bake 15 to 18 min. or until crust is golden brown. Sprinkle with remaining onions.
Nutrition Facts : Calories 280, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
ASPARAGUS, POTATO AND PHILLY PIZZERIA PIZZA
This is not your usual pizza, but it is unusually appetizing. Garlic oil, asparagus, and potato slices, along with cream cheese and mozzarella top Perfect Parmesan Pizza Crust.
Provided by Allrecipes Member
Categories Cooking with Philly Canada
Time 1h8m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees F (230 degrees C).
- Cook potatoes in boiling water 15 minutes or just until tender (Do not overcook.) Drain potatoes, then rinse with cold water to cool completely. Drain potatoes again; cut into thin slices.
- Roll Perfect Parmesan Pizza Dough into 12-inch circle on lightly floured surface. Press onto bottom of 12-inch pizza pan sprayed with cooking spray, stretching dough as necessary to fit. Let stand 10 minutes Meanwhile, mix garlic and oil.
- Spread pizza crust with half the garlic oil; top with half each of the onions and mozzarella. Toss asparagus with remaining garlic oil; spread over pizza. Top with potatoes, Parmesan and cream cheese, broken into pieces.
- Bake 15 to 18 minutes or until crust is golden brown. Sprinkle with remaining onions.
Nutrition Facts : Calories 250.6 calories, Carbohydrate 23.4 g, Cholesterol 30.3 mg, Fat 13 g, Fiber 1.7 g, Protein 9.6 g, SaturatedFat 6.3 g, Sodium 375.5 mg, Sugar 1.6 g
POTATO AND PANCETTA, PIZZA
Steps:
- Preheat oven to 450 degrees F
- Bring a large pot of water to a boil and add salt. Add the potatoes and cook until the potatoes are just tender but not fully cooked, 8 to 10 minutes. Remove the potatoes from the water and place on a towel to dry and cool. Once the potatoes have cooled enough to touch, slice them into 1/4 inch slices.
- Meanwhile, cook the pancetta in a non-stick pan over medium heat until most of the fat has rendered out and crispy. Drain on a paper towel lined plate.
- Dust a flat surface with flour and roll out the pizza dough until it is 1/4 of an inch thick.
- Place the sliced potatoes on top of the pizza dough so that the entire surface is covered, drizzle olive oil over the top of the potatoes and place in the oven. Bake for 10 to 12 minutes until the potatoes start to brown.
- Remove the pizza from the oven and sprinkle with the cooked pancetta, red bell peppers, red pepper flakes and both cheeses. Place the pizza back in the oven and cook for about 7 more minutes until all of the cheese has melted and the top of the pizza begins to brown.
- Remove the pizza from the oven and garnish with cracked black pepper and chopped basil.
- Let the pizza sit for a couple of minutes before cutting, drizzle with lime juice and sprinkle with lime zest. Cut and serve.
ASPARAGUS PIZZA
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.
SHEET-PAN PIZZA WITH ASPARAGUS AND ARUGULA
You might be tempted to call this a focaccia, not pizza, and you might be right, but it probably falls somewhere in between. Store-bought pizza dough can be a real time-saver, but if you can't find it refrigerated, you'll need to plan ahead to defrost frozen dough. Defrosting is best done for 24 hours or so in the fridge - or longer, as the dough will continue to ferment and improve in flavor after a day or two. The dough is easier to stretch if it's not ice cold, so let it come to room temperature. The pancetta can be omitted for vegetarians, but the lemony herb and arugula salad on top is not to be missed.
Provided by Susan Spungen
Categories dinner, quick, pizza and calzones, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
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 AND PROSCIUTTO PIZZA
A light, delicious asparagus pizza that is healthier than regular pizza.
Provided by Brian Sloat
Categories Main Dish Recipes Pizza Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Place a pizza stone in the oven at 550 degrees F (260 degrees C); preheat for 30 minutes.
- Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until wilted, 1 to 2 minutes. Remove from the heat and remove liquid.
- Place asparagus in a single layer in a flat, microwave-safe dish. Add 2 tablespoons water, cover, and microwave until tender, 3 to 5 minutes.
- Roll out dough on a lightly floured surface. Brush with oil. Sprinkle 1/2 of the Parmesan cheese over top. Add prosciutto, onion, asparagus, spinach, and remaining Parmesan.
- Remove pizza stone from the oven. Transfer pizza to the hot stone and return to the oven. Bake until crispy, about 10 minutes.
Nutrition Facts : Calories 613.1 calories, Carbohydrate 90.8 g, Cholesterol 23.3 mg, Fat 16 g, Fiber 4 g, Protein 23.8 g, SaturatedFat 3.7 g, Sodium 1736.9 mg, Sugar 11.1 g
ASPARAGUS AND POTATO PIZZA
Make and share this Asparagus and Potato Pizza recipe from Food.com.
Provided by CookingONTheSide
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees F.
- Dust a baking sheet with cornmeal.
- Shape the dough into a 16-inch long oval or rectangle and place on the prepared baking sheet.
- In a large bowl, toss the potatoes, asparagus, onion, oil, 1/2 t salt and 1/4 t pepper.
- Scatter the vegetables and cheese over the dough and bake until the potatoes are tender and the crust is golden brown and crisp, 20-25 minutes.
Nutrition Facts : Calories 193, Fat 10.8, SaturatedFat 3.4, Cholesterol 9.8, Sodium 139.8, Carbohydrate 18.8, Fiber 3.2, Sugar 2.4, Protein 7.1
ASPARAGUS PIZZA
Perfect for an easy, spring lunch, this uncomplicated pizza just says "Spring!" From the May 2010 issue of Canadian Living.
Provided by Katzen
Categories Lunch/Snacks
Time 30m
Yield 8-10 Slices, 4 serving(s)
Number Of Ingredients 8
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.
PIZZA WITH ASPARAGUS
Provided by Florence Fabricant
Categories dinner, pizza and calzones, main course
Time 1h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Dissolve yeast and sugar in water and set aside to proof for about five minutes. Pour yeast mixture into a bowl, add salt, olive oil, pepper and two cups of flour. Mix well. Add some of the remaining flour, in two or three portions, until the dough begins to leave the sides of the bowl. You should have some flour left.
- Dust a work surface with some of the remaining flour and turn the dough out onto it. Knead until it is very smooth and elastic, kneading in additional flour as necessary.
- Place the dough in a large lightly oiled bowl. Turn the dough to oil the top, cover loosely and allow to rise until doubled, about 1 hour at room temperature. Punch the dough down.
- Preheat oven to 425 degrees and place oven rack in the lowest position. Dust a lightly oiled baking sheet or pizza stone with cornmeal.
- Divide the dough into four portions and roll or stretch each to form an eight-inch circle, leaving a thicker border.
- Snap off the bottom ends of the asparagus and peel the bottom half of each. Slice each asparagus in half lengthwise, then cut each piece in half.
- Sprinkle the mozzarella cheese over the circles of dough, then arrange the asparagus pieces, cut side down, in a pattern on each. Sprinkle with Fontina and Gorgonzola.
- Bake pizzas about 15 minutes, until the crust is lightly browned and the cheese is bubbling. Serve at once.
Nutrition Facts : @context http, Calories 651, UnsaturatedFat 12 grams, Carbohydrate 81 grams, Fat 24 grams, Fiber 6 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 613 milligrams, Sugar 2 grams
BLUE CHEESE AND ASPARAGUS PIZZA
My mother used to make this pizza; she didn't cook much so you know it's easy! And it tastes great!
Provided by Cait
Categories World Cuisine Recipes European Italian
Time 30m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 291.3 calories, Carbohydrate 38.6 g, Cholesterol 19.3 mg, Fat 9.7 g, Fiber 3.2 g, Protein 14.9 g, SaturatedFat 4.6 g, Sodium 732.6 mg, Sugar 3.4 g
ASPARAGUS, FINGERLING POTATO, AND GOAT CHEESE PIZZA
Categories Salad Cheese Potato Bake Cocktail Party Vegetarian Dinner Goat Cheese Asparagus Boil
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Place the potatoes in a small saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to a boil and cook until potatoes are tender, about 10 minutes. Drain. Cool. Cut potatoes into thin slices.
- Preheat the oven to 450°F. Sprinkle a rimless baking sheet with cornmeal. Roll and stretch the pizza dough to a 16 by 11-inch oval. Transfer to baking sheet. Mix 1 tablespoon olive oil and the garlic in a small bowl. Brush garlic oil over the dough. Sprinkle three-fourths of the green onions over, then the mozzarella, leaving a 1/2-inch plain border. Top with the potato slices and goat cheese. Toss the asparagus and remaining 1 tablespoon oil in a medium bowl. Scatter the asparagus over the pizza. Sprinkle with Parmesan, then lightly with salt and generously with pepper.
- Bake the pizza until the crust is browned and the asparagus is tender, about 18 minutes. Transfer to a cutting board. Sprinkle with remaining green onions. Cut into pieces.
ASPARAGUS, POTATO AND PHILLY PIZZERIA PIZZA
This is not your usual pizza, but it is unusually appetizing. Garlic oil, asparagus, and potato slices, along with cream cheese and mozzarella top Perfect Parmesan Pizza Crust.
Provided by PHILADELPHIA Cream Cheese
Categories Cooking with Philly Canada
Time 1h8m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees F (230 degrees C).
- Cook potatoes in boiling water 15 minutes or just until tender (Do not overcook.) Drain potatoes, then rinse with cold water to cool completely. Drain potatoes again; cut into thin slices.
- Roll Perfect Parmesan Pizza Dough into 12-inch circle on lightly floured surface. Press onto bottom of 12-inch pizza pan sprayed with cooking spray, stretching dough as necessary to fit. Let stand 10 minutes Meanwhile, mix garlic and oil.
- Spread pizza crust with half the garlic oil; top with half each of the onions and mozzarella. Toss asparagus with remaining garlic oil; spread over pizza. Top with potatoes, Parmesan and cream cheese, broken into pieces.
- Bake 15 to 18 minutes or until crust is golden brown. Sprinkle with remaining onions.
Nutrition Facts : Calories 250.6 calories, Carbohydrate 23.4 g, Cholesterol 30.3 mg, Fat 13 g, Fiber 1.7 g, Protein 9.6 g, SaturatedFat 6.3 g, Sodium 375.5 mg, Sugar 1.6 g
ASPARAGUS & POTATO #5FIX
5-Ingredient Fix Contest Entry. Taking this simple appetizer and jazzing it up by mixing in creamy potatoes with an Italian sauce!
Provided by dantheman20
Categories Potato
Time 18m
Yield 8 asparagus, 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oven to 400. Wrap 2 asparagus spears with a slice of prosciutto. Place spears on baking sheet. Drizzle olive oil on the tips and ends of the asparagus (avoiding the prosciutto).
- Roast for 8-10 minutes, until the asparagus is cooked through and the prosciutto becomes crispy.
- In a small bowl, whisk together the Philadelphia Cooking Cream with the mashed potatoes. Microwave on medium setting for 55 seconds.
- Plate the asparagus and drizzle the Philadelphia Cooking Cream/mash potato mixture over the asparagus. Serve immediately.
Nutrition Facts : Calories 54.8, Fat 3.6, SaturatedFat 0.5, Sodium 16, Carbohydrate 4.7, Fiber 2.3, Sugar 1.5, Protein 2.7
ASPARAGUS, POTATO AND PHILLY PIZZERIA PIZZA
This is not your usual pizza, but it is unusually appetizing. Garlic oil, asparagus, and potato slices, along with cream cheese and mozzarella top Perfect Parmesan Pizza Crust.
Provided by Allrecipes Member
Categories Cooking with Philly Canada
Time 1h8m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees F (230 degrees C).
- Cook potatoes in boiling water 15 minutes or just until tender (Do not overcook.) Drain potatoes, then rinse with cold water to cool completely. Drain potatoes again; cut into thin slices.
- Roll Perfect Parmesan Pizza Dough into 12-inch circle on lightly floured surface. Press onto bottom of 12-inch pizza pan sprayed with cooking spray, stretching dough as necessary to fit. Let stand 10 minutes Meanwhile, mix garlic and oil.
- Spread pizza crust with half the garlic oil; top with half each of the onions and mozzarella. Toss asparagus with remaining garlic oil; spread over pizza. Top with potatoes, Parmesan and cream cheese, broken into pieces.
- Bake 15 to 18 minutes or until crust is golden brown. Sprinkle with remaining onions.
Nutrition Facts : Calories 250.6 calories, Carbohydrate 23.4 g, Cholesterol 30.3 mg, Fat 13 g, Fiber 1.7 g, Protein 9.6 g, SaturatedFat 6.3 g, Sodium 375.5 mg, Sugar 1.6 g
PLEASING POTATO PIZZA
I first heard of this distinctive pizza after a friend tried it at a restaurant. It inspired me to come up with my own recipe. The way the slices disappear, there's no doubt about this pizza's potatoey goodness. -Barbara Zimmer, Wanless, Manitoba
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large skillet, cook bacon over medium heat until partially cooked but not crisp, stirring occasionally. Add onion and pepper; cook and stir until bacon is crisp. Drain well., Place potatoes and water to cover in a large saucepan; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes., Meanwhile, unroll and press pizza crust onto an ungreased 14-in. pizza pan; prick several times with a fork. Bake until lightly browned, about 15 minutes. Increase oven setting to 375°., Drain potatoes; return to pan. Mash potatoes, gradually adding milk and salt. Spread over crust. Top with bacon mixture and cheeses. , Bake until cheese is melted, 15-20 minutes. If desired, sprinkle with chives and serve with sour cream.
Nutrition Facts : Calories 456 calories, Fat 22g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 1012mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.
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