Bacon Asparagus Pizza Recipes

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ASPARAGUS PIZZA



Asparagus Pizza image

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



Sheet-Pan Pizza With Asparagus and Arugula image

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

4 tablespoons olive oil
1 pound fresh or thawed frozen pizza dough, at room temperature
1/2 cup fresh ricotta (about 4 ounces)
5 ounces fresh mozzarella, sliced into 1/4-inch-thick rounds
1/2 bunch asparagus (about 1/2 pound), trimmed and cut into 5-inch pieces
1 or 2 serrano or jalapeño peppers, thinly sliced
4 thin slices pancetta (optional)
1/2 cup pitted and torn green olives, like Castelvetrano
Flaky sea salt and black pepper
1 cup loosely packed Italian parsley
1 cup loosely packed baby arugula
2 teaspoons lemon juice

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.

BACON-WRAPPED ASPARAGUS



Bacon-Wrapped Asparagus image

While asparagus season is here, keep this recipe near. It's a pretty and impressive side perfect for brunch or dinner-maybe alongside a steak! And it's a godsend when entertaining, since it's made with only five ingredients, a single pan and the simplest of techniques. The trick is wrapping bundles of asparagus, instead of individual stalks. As the bundles bake, the bacon drippings infuse the stalks with smoky flavor and transform this sometimes-woody vegetable into a silky smooth and meltingly tender masterpiece which, in our experience, no one can resist!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 8

Number Of Ingredients 5

2 tablespoons butter, melted
1/4 teaspoon crushed red pepper flakes
1 lb fresh asparagus spears, trimmed
8 slices bacon
1 lemon, cut in wedges

Steps:

  • Heat oven to 425°F. Line 18x13-inch rimmed pan with foil. Place large rack in pan; spray rack and foil with cooking spray.
  • In large shallow bowl or pie plate, mix melted butter and pepper flakes. Add asparagus; toss thoroughly to coat. Divide asparagus evenly into 8 bundles. Wrap each bundle in one slice of bacon. Do not overlap the bacon. If desired, secure each bundle with 2 toothpicks; place toothpick-side down on rack. Drizzle with any remaining butter mixture.
  • Bake 30 to 36 minutes, turning once, until asparagus is tender and bacon is cooked through. Serve with lemon wedges.

Nutrition Facts : Calories 80, Carbohydrate 3 g, Cholesterol 15 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Bundle, Sodium 160 mg, Sugar 1 g, TransFat 0 g

ASPARAGUS, BACON & HERBED CHEESE PIZZA



Asparagus, Bacon & Herbed Cheese Pizza image

A zesty pizza that's especially nice with spring asparagus but lovely all year round when you add mozzarella and bacon. - Dahlia Abrams, Detroit, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1 prebaked 12-inch pizza crust
6 teaspoons olive oil, divided
1 cup shredded part-skim mozzarella cheese
2-1/4 cups cut fresh asparagus (1-inch pieces)
8 bacon strips, cooked and crumbled
1/2 cup garlic-herb spreadable cheese (about 3 ounces)
1/4 teaspoon crushed red pepper flakes

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.

Nutrition Facts : Calories 407 calories, Fat 24g fat (11g saturated fat), Cholesterol 45mg cholesterol, Sodium 748mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

BACON AND ASPARAGUS PIZZA



Bacon and Asparagus Pizza image

Provided by Patrick and Gina Neely : Food Network

Time 1h50m

Yield 4 servings

Number Of Ingredients 15

1 (16-ounce) ball pizza dough
Basic Pizza Sauce, recipe follows
1 pound fresh asparagus, 8 spears trimmed and remaining cut into 1/2-inch coins
Olive oil
Kosher salt and freshly ground black pepper
8 ounces shredded mozzarella
1/2 red onion, sliced into 1/2 moons
5 slices bacon, cooked crisp and crumbled
2 tablespoons olive oil
3 cloves garlic, sliced
Pinch red pepper flakes
1 (14.5-ounce) can crushed tomatoes
Kosher salt and freshly ground black pepper
3 tablespoons torn fresh basil
Pinch sugar, as necessary

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.

CHICKEN BACON ASPARAGUS FLATBREAD PIZZA



Chicken Bacon Asparagus Flatbread Pizza image

Make and share this Chicken Bacon Asparagus Flatbread Pizza recipe from Food.com.

Provided by Jacob M

Categories     Chicken Breast

Time 48m

Yield 4 serving(s)

Number Of Ingredients 11

4 slices bacon
1 medium onion
4 garlic cloves
16 ounces boneless chicken breasts (two breasts)
salt
pepper
4 tablespoons olive oil
24 -30 asparagus spears (young)
2 cups part-skim mozzarella cheese
1 (15 ounce) can pizza sauce
4 flat bread

Steps:

  • Preheat oven to 350 degrees.
  • Preparing Toppings:.
  • Arrange bacon on a aluminum foil lined cookie sheet.
  • Place each chicken breast between sheets of parchment paper and tenderize/flatten with a mallet or small sauce pan. Move chicken to a baking pan, drizzle each breast with 1 tbsp olive oil, coating both sides. Salt and pepper to your own taste or use a premixed seasoning.
  • Place bacon and chicken in the oven. Bake bacon for 10-12 minutes or until crisp enough to crumble. Bake chicken for 25-30 minutes or until cooked through and no longer pink in the center.
  • While the bacon and chicken bake, heat the remaining 2 tbsp olive oil in a skillet over medium high heat. Halve and slice the onion and mince the garlic. Add to the skillet once the oil has heated (shimmering). Cook onions and garlic until the onions have begun to turn translucent. Remove to a bowl.
  • Chop the asparagus into 1 inch pieces, set aside. (You only need to use the top two inches, discard the rest).
  • When the bacon is cooked, move to a paper towel for a minute or two to drain any excess grease. Crumble/break apart each piece and set aside.
  • When the chicken is cooked, remove from oven and let rest for 5-10 minutes or until cool enough to handle. Move to a cutting board and slice into bite size pieces.
  • Increase oven heat to 400.
  • Assembling Pizza:.
  • Place two flatbreads per cookie sheet. Coat with a thin layer of pizza sauce. Place 1/4 of the chicken, onion mixture, bacon and asparagus on each flatbread. Top each with 1/2 cup mozzarella cheese.
  • Bake at 400 for 7-8 minutes or until the flatbread is crispy and the cheese melted.

Nutrition Facts : Calories 820.7, Fat 55, SaturatedFat 20.2, Cholesterol 160.6, Sodium 1487.8, Carbohydrate 22.7, Fiber 2.7, Sugar 13.1, Protein 58.5

BACON ASPARAGUS PIZZA



Bacon Asparagus Pizza image

Asparagus, bacon and goat cheese top this intriguing pizza. A unique combination of ingredients that are sure to get your taste buds in gear!

Provided by Annie

Categories     Italian Recipes

Time 40m

Yield 8

Number Of Ingredients 8

5 thick slices bacon, cut into 1 inch pieces
1 unbaked pizza crust
1 pound shredded mozzarella cheese
1 cup chopped fresh asparagus
1 cup halved cherry or grape tomatoes
1 (11 ounce) log fresh chevre (goat cheese)
1 teaspoon red pepper flakes
freshly ground black pepper to taste

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.

Nutrition Facts : Calories 428.7 calories, Carbohydrate 21.3 g, Cholesterol 75.3 mg, Fat 25.2 g, Fiber 1.2 g, Protein 28.7 g, SaturatedFat 14.8 g, Sodium 968.3 mg, Sugar 3.8 g

BRUNCH QUICHE PIZZA



Brunch Quiche Pizza image

Wake up to a savory bacon and asparagus pizza that was meant for breakfast!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 55m

Yield 8

Number Of Ingredients 10

2 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/2 cup vegetable oil
3 tablespoons cold water
1 1/2 cups shredded Cheddar cheese (6 oz)
1 package (3.5 oz) sliced Canadian bacon, cut into strips
1/2 cup 1 1/2-inch pieces fresh asparagus
3 eggs
1 container (8 oz) sour cream
2 medium green onions, chopped (2 tablespoons)

Steps:

  • Heat oven to 425°F. In medium bowl, mix flour, salt and oil with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Gather pastry into a ball. Press in ungreased 12-inch pizza pan, building up edge. Bake 14 minutes.
  • Sprinkle cheese, bacon and asparagus evenly over baked crust. In medium bowl, beat eggs slightly with fork or wire whisk. Add sour cream and onions; beat until well blended. Spoon egg mixture evenly over pizza.
  • Bake 20 to 25 minutes or until knife inserted in center comes out clean and edge is golden brown. Serve warm.

Nutrition Facts : Calories 430, Carbohydrate 26 g, Cholesterol 130 mg, Fat 3 1/2, Fiber 1 g, Protein 15 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 2 g, TransFat 0 g

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