Springtime 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.

ASPARAGUS PIZZA



Asparagus Pizza image

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

1 lb pizza dough
1 1/2 lbs asparagus, trimmed and halved (about 2 bunches)
1/4 cup olive oil
1/4 teaspoon salt
1 pinch pepper
2 garlic cloves, minced
1 cup Fontina cheese, shredded
1/4 cup parmesan cheese

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.

SPRINGTIME ASPARAGUS AND PARMESAN SANDWICH



Springtime Asparagus and Parmesan Sandwich image

Asparagus, fresh Parmesan cheese, and the buttery flavor of Boston lettuce - what could say 'spring' more? After a long winter, these are my Spring food fantasies!

Provided by DAKOTABEAR1

Categories     Main Dish Recipes     Sandwich Recipes     Cheese

Time 16m

Yield 6

Number Of Ingredients 8

1 bunch asparagus spears, trimmed and cut in half
⅓ cup water
12 slices French bread
¼ cup butter
⅓ cup mayonnaise
⅓ cup shaved Parmesan cheese
12 Bibb lettuce leaves
freshly ground black pepper to taste

Steps:

  • Place the asparagus and 1/3 cup water in a microwave-safe bowl. Cook in the microwave on High 1 minute, or just until tender. Rinse under cold water, and blot dry with paper towels.
  • Spread 1 side of 6 bread slices with 1/4 teaspoon butter and about 1 tablespoon mayonnaise each. Layer with asparagus, and sprinkle with Parmesan cheese. Place lettuce over the asparagus, season with pepper, and top with remaining 6 bread slices to form 6 sandwiches. Slice on a diagonal; this is a sandwich that exudes spring !

Nutrition Facts : Calories 343.5 calories, Carbohydrate 32.6 g, Cholesterol 29.9 mg, Fat 20 g, Fiber 3.1 g, Protein 10.3 g, SaturatedFat 7.6 g, Sodium 536.9 mg, Sugar 3.1 g

GRILLED SPRING PIZZA WITH ASPARAGUS, LEEKS AND PANCETTA



Grilled Spring Pizza with Asparagus, Leeks and Pancetta image

This pizza combines two of spring's finest green vegetables: leeks and asparagus. Once caramelized, the leeks turn sweet and soft, while the raw asparagus gets shaved and arranged on the pizza for a bright, textural element. Add some cheese and pancetta for a savory boost and the result is a balanced dish that highlights spring produce while indulging your pizza craving. Plus, this recipe shows you how to grill indoors with a grill pan-an easy technique to get a nice char on your crust without fussing with an outdoor grill.

Provided by Vallery Lomas

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

1 pound leeks, roots trimmed, white and light green parts only, halved lengthwise (about 2)
1 pound asparagus, trimmed
1 lemon
1/4 cup plus 3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
4 ounces diced pancetta
All-purpose flour, for dusting
One 1-pound package store-bought pizza dough, at room temperature
8 ounces fontina cheese, coarsely grated (about 2 cups)
2 tablespoons finely grated Parmigiano-Reggiano, optional, for serving
Crushed red pepper flakes, optional, for serving
Honey, optional, for serving

Steps:

  • Fill a vase or large glass with cold water and soak the leeks for about 3 minutes to remove any grit.
  • Meanwhile, run a vegetable peeler down the asparagus stalks to create ribbons and place in a medium bowl. Add the zest of half the lemon, the juice of the whole lemon and 1 tablespoon oil. Toss together and season with salt and pepper. Set aside.
  • Rinse the leeks well after soaking and thinly slice into half-moons.
  • Heat 2 tablespoons oil in a medium skillet over medium heat. Add the leeks and cook, stirring occasionally, until tender and just lightly golden, about 3 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Season with salt and pepper. Transfer to a bowl or plate and let cool to room temperature. Wipe out the skillet.
  • Line a plate with paper towels. Put 1 tablespoon oil and the pancetta in the same skillet and cook, stirring occasionally, over medium heat until golden brown and crispy, 6 to 7 minutes. Transfer with a slotted spoon to the prepared plate to drain and cool.
  • Brush a large grill pan with 1 tablespoon oil and preheat over medium-high heat.
  • On a lightly floured surface, stretch the pizza dough into a long oval or rectangle to fit the grill pan. Brush the dough with 1 tablespoon oil and place oiled-side down onto the grill pan. Grill until charred and golden, 3 to 4 minutes. Brush the dough with 1 tablespoon oil.
  • Lower the heat to medium. Flip the dough with a spatula. Top with the fontina, leek mixture and pancetta. Cover with an inverted baking sheet and cook until the bottom of the dough is charred and the cheese melts, 3 to 5 minutes.
  • Top the pizza with the lemony asparagus. Garnish with Parmigiano-Reggiano, red pepper flakes and a drizzle of honey if desired. Slice and serve.

PIZZA WITH ASPARAGUS



Pizza With Asparagus image

Provided by Florence Fabricant

Categories     dinner, pizza and calzones, main course

Time 1h40m

Yield 4 servings

Number Of Ingredients 12

1 package active dry yeast
Pinch of sugar
cup warm water
1 teaspoon salt
2 tablespoons olive oil
Freshly ground black pepper
3 cups all-purpose or bread flour (approximately)
Cornmeal
8 medium asparagus
1 cup shredded mozzarella cheese
1/2 cup shredded Italian Fontina cheese
1/4 cup crumbled Gorgonzola cheese

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

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.

WHITE PIZZA WITH ASPARAGUS AND SPINACH



White Pizza with Asparagus and Spinach image

Categories     Salad     Bake     Steam     Asparagus     Spinach

Yield makes 6 slices

Number Of Ingredients 6

12 asparagus spears
4 to 5 ounces baby spinach
One 12.3-ounce package firm silken tofu
1 teaspoon salt
One 12-to 14-inch good-quality pizza crust
1/3 cup oil-cured sun-dried tomatoes, cut into strips

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

GOAT CHEESE AND ASPARAGUS PIZZA



Goat Cheese and Asparagus Pizza image

Categories     Cheese     Tomato     Vegetable     Bake     Vegetarian     Quick & Easy     Lunch     Goat Cheese     Asparagus     Spring     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

6 asparagus spears, trimmed, halved lengthwise, cut into 1 1/2-inch pieces
3 tablespoons extra-virgin olive oil
1 10-ounce tube refrigerated pizza crust dough
1 14 1/2-ounce can diced tomatoes with Italian seasonings, drained
1 5.5-ounce log soft fresh goat cheese (such as Montrachet)
3 tablespoons chopped fresh marjoram
1/4 teaspoon dried crushed red pepper

Steps:

  • Preheat oven to 400°F. Toss asparagus with oil in medium bowl to coat. Unroll pizza dough on baking sheet, forming 9x12-inch rectangle. Spoon tomatoes over dough, leaving 3/4-inch plain border. Scatter asparagus with oil over tomatoes. Bake pizza 7 minutes. Remove from oven. Crumble goat cheese over pizza. Sprinkle with marjoram and crushed pepper. Bake until crust is golden around edges, about 9 minutes longer.

ASPARAGUS AND PROSCIUTTO PIZZA



Asparagus and Prosciutto Pizza image

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

½ (8 ounce) package fresh spinach
8 stalks fresh asparagus, trimmed and cut into 1-inch pieces
1 (10 ounce) package fresh pizza dough
1 (16 ounce) package refrigerated pizza dough
1 teaspoon garlic-flavored olive oil
¼ cup grated Parmesan cheese, or to taste
1 (3 ounce) package prosciutto, sliced
1 small onion, sliced

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

SPRINGTIME ASPARAGUS



Springtime Asparagus image

Make and share this Springtime Asparagus recipe from Food.com.

Provided by Mary in LA.

Categories     Fruit

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup sliced mushrooms (4 ounces)
1 teaspoon lemon juice
1/4 cup reduced-fat Italian salad dressing (kraft)
1 lb asparagus spear, ends removed
2 tablespoons sliced almonds

Steps:

  • Mix mushrooms, dressing and lemon juice in a nonstick skillet, cook on medium heat for about 3 to 5 minutes or until mushrooms are tender, stirring frequently.
  • Top with asparagus; cover.
  • Reduce heat to medium-low; simmer 5 minutes or until asparagus are crisp-tender.
  • Sprinkle with almonds.

Nutrition Facts : Calories 57, Fat 2.7, SaturatedFat 0.3, Cholesterol 0.9, Sodium 221.7, Carbohydrate 6.6, Fiber 2.8, Sugar 2.6, Protein 4

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.

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From blueapron.com


ASPARAGUS PIZZA - DINNER WITH JULIE
2016-05-10 Place on a plate or in a bowl, drizzle with oil and toss with your hands to coat. Drizzle the pizza dough with oil and lay asparagus in a row on top. Sprinkle with salt and pepper. Crumble the goat cheese over each pizza, and sprinkle with grated Gouda, Parmesan or cheddar and bake for 15-20 minutes, until bubbly and golden.
From dinnerwithjulie.com


ASPARAGUS, BACON, AND GOAT CHEESE PIZZA - RECIPE RUNNER
5 slices of bacon, cooked crisp and chopped. Kosher salt and fresh cracked black pepper for sprinkling on top of the pizza. Instructions. Preheat oven to 475° F. Roll out the pizza dough onto a greased baking sheet or a pizza stone. In a small bowl whisk together the softened goat cheese and Greek yogurt until smooth.
From reciperunner.com


BEST SPRING VEGETABLE PIZZA RECIPE - WOMAN'S DAY
2019-03-07 Heat oven to 475°F. Let pizza dough stand at room temperature until ready to use. Sprinkle a large rimmed baking sheet with cornmeal. In a small bowl, combine ricotta, goat cheese, lemon zest ...
From womansday.com


JIM LAHEY'S SHAVED ASPARAGUS PIZZA RECIPE | LEITE'S CULINARIA
2021-04-03 Place the sheet pan directly on the pizza stone and bake until the crust is golden brown and the asparagus is charred in spots, 15 to 20 minutes. Remove the pizza from the oven, drizzle with olive oil, and sprinkle with the lemon zest. Slice and serve immediately. Originally published March 31, 2018.
From leitesculinaria.com


HOW TO MAKE ASPARAGUS & SPRING ONION PIZZA - BEST RECIPE
Stir the mozzarella and ricotta together in a small bowl and place small dollops over pizza. Cut one-inch tips off asparagus and reserve stems for another use. Spread tips over top and sprinkle with green onion. Season with salt and pepper. Cook in center rack of oven for 15 minutes or until all cheese is melted and lightly browned.
From charlestonmag.com


ASPARAGUS PIZZA WITH BURRATA AND ARUGULA - LIVE EAT LEARN
2022-02-05 Instructions. Asparagus: Preheat oven to 450 degrees F (230 C). Make or prepare pizza dough, shaping into a rectangular or round shape. Rub dough with olive oil, then spread asparagus onto the dough in a single layer. Bake for 5 minutes. Cheeses: Remove pizza from oven and add the cheeses.
From liveeatlearn.com


SPRING TIME MUSHROOM + ASPARAGUS WHITE BURRATA CHEESE PIZZA …
2014-03-27 Place the pizzas on a greased baking sheet and then use your hands to gently tug, pull and push the pizza dough into your desired shape. Drizzle at least 2 tablespoons of olive oil over the pizza dough. Add the chopped basil, garlic and parmesan, spread out evenly over the pizza. Add the mozzarella cheese and then sprinkle the veggies over the ...
From halfbakedharvest.com


20+ FAST AND FRESH SPRING ASPARAGUS RECIPES - EASY ASPARAGUS …
2017-03-31 17 of 21. Asparagus-Ricotta Tart. Throw this one-skillet dish together, effortlessly: Combine ricotta, eggs, milk and chives, pour into skillet, top …
From goodhousekeeping.com


SHAVED ASPARAGUS PIZZA - LITTLE SPICE JAR
2022-03-21 In a small bowl, combine 2 tablespoons of olive oil and grated garlic, zap in the microwave for 15 seconds to heat through; set aside for now. Hold the woody end of the asparagus, and carefully, using a vegetable peeler, peel the asparagus into long strips. Place in a bowl and set aside for now.
From littlespicejar.com


BURRATA SNAP PEA AND ASPARAGUS PIZZA - WHAT'S GABY COOKING
2021-04-14 Top each pizza with equal parts of both shredded cheese, asparagus and snap peas. Transfer the pizzas into the oven and bake for 12-13 minutes until the crust is golden and cheese is bubbling. Remove pizza from the oven and top with the torn burrata and prosciutto. Season with salt and pepper and additional red pepper flakes if needed slice and ...
From whatsgabycooking.com


SHRIMP AND ASPARAGUS PIZZA | METRO
Pre-heat the oven to 230°C (450°F). Line a baking sheet with parchment paper. Spread the pesto on the pizza dough, leaving 1 cm of space around the edge. Cut the asparagus into bite-sized pieces. If the spears are thick, cut them in half lengthwise so they cook more quickly. Add the asparagus on the pizza. Add the shrimp, mache, and ...
From metro.ca


SPRINGTIME PIZZA | HALF BAKED HARVEST
2015-04-08 Blend until the sauce is combined and smooth, but not totally pureed. Preheat the oven to 375 degrees F. Once the pizza dough is ready, lightly flour a counter. Divide the dough into 2 balls (or make one large sheet pizza). Use your hands or a rolling pin to roll the dough out until you have a flattened disk.
From halfbakedharvest.com


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